Endive, Nectarine and Meatball Salad

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Endive, Nectarine and Meatball Salad
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Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
445
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie445 cal.(21 %)
Protein19 g(19 %)
Fat35 g(30 %)
Carbohydrates13 g(9 %)
Sugar added0 g(0 %)
Roughage2.6 g(9 %)
Vitamin A0.7 mg(88 %)
Vitamin D0.9 μg(5 %)
Vitamin E1.8 mg(15 %)
Vitamin K28.5 μg(48 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.3 mg(27 %)
Niacin9.7 mg(81 %)
Vitamin B₆0.2 mg(14 %)
Folate56 μg(19 %)
Pantothenic acid0.9 mg(15 %)
Biotin10.1 μg(22 %)
Vitamin B₁₂3.6 μg(120 %)
Vitamin C19 mg(20 %)
Potassium627 mg(16 %)
Calcium73 mg(7 %)
Magnesium42 mg(14 %)
Iron3.2 mg(21 %)
Iodine7 μg(4 %)
Zinc4.4 mg(55 %)
Saturated fatty acids19.2 g
Uric acid105 mg
Cholesterol183 mg
Complete sugar11 g

Ingredients

for
4
Ingredients
2 herbs Endive
2 Nectarine
2 Tbsps butter
100 grams Whipped cream
For the meatballs
300 grams Ground beef
1 bunch parsley
1 slice Toast
4 Tbsps Whipped cream
1 egg yolk
1 tsp Mustard
20 grams clarified butter
salt
peppers
How healthy are the main ingredients?
EndiveWhipped creamWhipped creamparsleyMustardNectarine

Preparation steps

1.

Cut toast into cubes and soak in cream. Mix soaked toast with ground beef, egg yolks, salt and pepper to taste, and mustard. Rinse and finely chop parsley and mix into beef.

2.

Shape mixture into meatballs and fry in hot clarified butter on all sides, about 7 minutes. Halve endives lengthwise and cut out cores. Separate endives into individual leaves.

3.

Rinse nectarines, pat dry, cut in half, remove pits, and cut into thin wedges. Heat butter in a pan. Fry nectarines briefly, add endives and fry 2 minutes more. Deglaze with cream and season with pepper and salt.

4.

Let cool, then divide salad among plates and top with warm or cold meatballs.