Endive and Radicchio Salad
Endive and Radicchio Salad - A tribute to the spice-rich cuisine of Persia
Healthy, because
Even smarter
Nutritional values
The winter vegetable convinces with positive ingredients: Inulin, a soluble dietary fibre, serves our useful intestinal inhabitants as a food source and thus activates the intestinal flora. Bitter substances support the liver and bile during digestion. And with the daily amount of vitamin C in this chicory salad, you are well equipped to fight colds.
Allspice, ginger, cinnamon, cloves, cumin, nutmeg, mace, turmeric and monk's pepper are just some of the ingredients that make up Ras al hanout. If you don't get the mixture, take some of the individual spices.
(Percentage of daily recommendation)
| Calorie | 230 cal. | (11 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 9.9 μg | (17 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 11 mg | (92 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 14.7 μg | (33 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 98 mg | (103 %) | ||
| Potassium | 610 mg | (15 %) | ||
| Calcium | 54 mg | (5 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 103 mg | |||
| Cholesterol | 38 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 9 ozs turkey breasts
- 5 Tbsps olive oil
- 1 tsp Ras el hanout
- ½ pomegranate
- 2 mild green Hungarian wax peppers
- 2 Tbsps balsamic vinegar
- 1 tsp Mustard
- 1 tsp honey
- salt
- peppers
- 2 Endive
- 2 red Endive (eg., radicchio; Treviso, when available)
- 2 small onions
Kitchen utensils
Preparation steps
Cut turkey breast into very thin strips.
In a bowl, mix 1 teaspoon olive oil with Ras el hanout. Add turkey strips, refrigerate and marinate at least 30 minutes.
Meanwhile, cut open pomegranate and separate out seeds.
Rinse peppers and remove stems, seeds and ribs.
Cut peppers into rings.
In a small bowl, whisk together vinegar, mustard and honey and season with a little salt and pepper. Slowly whisk in 4 tablespoons oil until emulsified.
Rinse endive and radicchio and separate into individual leaves. Arrange leaves on a serving plate.
Peel onions and cut into 5 mm (1/8-inch) thick rings. In a non-stick pan, heat remaining olive oil over low heat. Cook onions until golden-brown, about 2 minutes per side. Remove and set aside.
Add turkey slices to the pan and cook, stirring, until beginning to brown, 4-5 minutes. Season with salt and pepper. Divide turkey, pepper and onions over the salad, and drizzle with vinaigrette.
