Chanterelle Salad with Artichokes
Chanterelle Salad with Artichokes - Small supper for two - or an elegant starter for a festive meal
Healthy, because
Even smarter
Nutritional values
Chanterelles add an extra portion of beta-carotene, which helps support healthy eyesight, skin, hair, and nails, and also strongly supports the immune system. In addition, wild mushrooms provide this dish with folic acid, potassium, and iron.
The bitter substances in artichokes act like a natural fat burner. If you want to increase this effect even more and like it a bit tart, use the slightly bitter radicchio or chicory instead of the green salad.
(Percentage of daily recommendation)
| Calorie | 212 cal. | (10 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 17.5 g | (58 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 12 mg | (100 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 23.9 μg | (53 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 1,026 mg | (26 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 10.8 mg | (72 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 120 mg | |||
| Cholesterol | 8 mg |
Ingredients
- Ingredients
- 4 ozs green Lettuce (such as romaine)
- 1 tsp Walnut oil
- 1 slice cured ham (such as prosciutto)
- 1 shallot
- 2 baby Artichoke
- ½ lemon
- 9 ozs Chanterelle
- 1 Tbsp Canola oil
- salt
- peppers
- 2 Tbsps Crema di Balsamico (reduced balsamic vinegar to a syrup)
- 4 ozs Whole-grain baguette
Kitchen utensils
Preparation steps
Rinse lettuce, spin dry and cut into bite-sized pieces. Place in a bowl and toss with the walnut oil.
Cut ham into small cubes. Peel the shallot and also cut into small cubes.
Rinse artichokes and trim stems with a sharp knife. Remove outer leaves and cut the remaining leaf tips with kitchen shears.
Peel the artichokes around the stem ends, then cut lengthwise into slices. Immediately rub the cut areas with lemon half to prevent discoloration.
Clean chanterelles carefully with a brush and cut large mushrooms into halves or quarters to make uniform.
Heat the canola oil in a large non-stick pan. Cook artichokes over medium heat, stirring occasionally, for 4 minutes.
Stir in chanterelles and shallots and cook for another 5-6 minutes. Season with salt and pepper.
Place lettuce on 2 plates. Sprinkle with diced ham and top with the warm chanterelle and artichoke mixture. Drizzle with Crema di Balsamico, cut baguette into slices and serve salad immediately.
