Colorful Chanterelle Salad
(1 vote)
(1 vote)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
278
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 278 cal. | (13 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.4 g | (31 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 2.7 μg | (14 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 96.8 μg | (161 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 12.5 mg | (104 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 175 μg | (58 %) | ||
| Pantothenic acid | 4.1 mg | (68 %) | ||
| Biotin | 25.1 μg | (56 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 68 mg | (72 %) | ||
| Potassium | 1,181 mg | (30 %) | ||
| Calcium | 108 mg | (11 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 11.2 mg | (75 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 6.8 g | |||
| Uric acid | 59 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the salad
- 1 Frisée
- 1 Oak leaf lettuce
- 2 Radicchio (heads)
- 250 grams Cherry tomatoes
- 2 Red onions
- 500 grams Chanterelle
- 4 slices Toast
- 1 bunch curly parsley
- 2 Tbsps clarified butter
- For the vinaigrette
- 4 Tbsps Corn oil
- 2 Tbsps balsamic vinegar
- salt
- freshly ground peppers
Preparation steps
1.
For the salad, rinse the frisee lettuce, oakleaf lettuce and radicchio, spin dry and tear into smaller pieces.
2.
Rinse cherry tomatoes, pat dry and cut into quarters. Cut onion into rings. Wipe chanterelles clean and tear in half, if desired. Cut crusts off bread and cut into diamond shapes.
3.
Heat 1 tablespoon clarified butter in a pan. Sauté chanterelles briefly, remove from the pan and keep warm. Add remaining butter to the pan and toast the bread diamonds until crispy.
4.
For the vinaigrette, combine corn oil and balsamic vinegar with a whisk and season with salt and pepper. Spread salad among plates, top with chanterelles, drizzle with the vinaigrette and garnish with croutons.
