Chanterelle-Frisee Salad
Chanterelle-Frisee Salad - This hearty salad plate shows that autumn has so much to offer
Healthy, because
Even smarter
Nutritional values
In this salad, which is extremely rich in vitamins, minerals and fibre, the trace element iron, which is important for the transport of oxygen in the blood, stands out.
Additional heart-healthy omega-3 fatty acids come into play when you sprinkle a few chopped walnuts over the salad.
(Percentage of daily recommendation)
| Calorie | 339 cal. | (16 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 10.5 g | (35 %) |
| Vitamin A | 360 mg | (45,000 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 16.2 μg | (27 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 12.4 mg | (103 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 20.6 μg | (46 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 818 mg | (20 %) | ||
| Calcium | 168 mg | (17 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 9 mg | (60 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 93 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 4 g |
Ingredients
Kitchen utensils
Preparation steps
Clean the chanterelles thoroughly with a brush. Halve or quarter depending on the size.
Rinse thyme, shake dry and pluck leaves. Rinse frisee, spin dry and cut into bite-sized pieces.
Shave Parmesan cheese with a cheese slicer or peeler into very thin slices.
Cut bresaola into strips (about 1/2 inch wide). Squeeze out the lemon juice.
Rinse tomato, cut out the stem and cut the flesh into small dice approximately 1/2 inch. Peel shallots and chop finely.
For the dressing, whisk together 3 tablespoons lemon juice, 2 tablespoons water, salt and pepper to taste, the sugar and 3 tablespoons olive oil in a large bowl.
Heat remaining olive oil in a large non-stick pan over medium heat. Cook chanterelles until softened and released juices have almost completely evaporated, stirring frequently.
Add shallots, tomato and thyme and cook until shallots are softened, about 1 minute. Season with salt and pepper and let cool slightly. Toss the lukewarm mixture with the dressing.
Gently toss together the frisee lettuce, bresaola and Parmesan cheese. Slice the baguette diagonally and serve with the salad.
