Endive Salad with Black Currants
Endive Salad with Black Currants - Fruity and spicy mix for hot summer days
Healthy, because
Even smarter
Nutritional values
The bitter substances from endive salad inhibit appetite, stop annoying cravings and at the same time promote intestinal motility. Thanks to the high vitamin C content currants boost the immune system and help with colds.
If you can't get endive or don't like the taste, you can replace it with lettuce, for example, head lettuce, krull lettuce, or romaine lettuce. Instead of goat's cream cheese you can use sheep's or cow's milk cream cheese.
(Percentage of daily recommendation)
| Calorie | 331 cal. | (16 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 28.2 μg | (47 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 2.4 μg | (5 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 108 mg | (114 %) | ||
| Potassium | 636 mg | (16 %) | ||
| Calcium | 82 mg | (8 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 8 g | |||
| Uric acid | 32 mg | |||
| Cholesterol | 44 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- ½ head Endive
- 7 ozs black currant
- 14 ozs mainly waxy potatoes
- 3 Tbsps Canola oil
- 2 ozs Sour cream
- 6 ozs fresh goat cheese
- 4 Tbsps Whipped cream
- 2 Tbsps white balsamic vinegar
- 2 Tbsps olive oil
- salt
- peppers
- pink Peppercorns
Preparation steps
Divide lettuce into individual leaves, clean, wash, spin dry and pluck into bite-sized pieces. Sort the currants, wash, dab dry and strip from the panicle. Peel the potatoes, wash and dice 5-6 mm.
For the croutons, heat canola oil in a frying pan. Fry potato cubes in it for 10-15 minutes over low to medium heat, turning occasionally, until golden brown and crispy.
Meanwhile, for the dressing, puree sour cream, goat cheese, cream, vinegar, and oil. Season dressing with salt and pepper and season to taste.
Divide endive salad among plates, drizzle with dressing and sprinkle currants on top.
Drain the potato croutons briefly on kitchen paper, salt lightly, pour over the endive salad with blackcurrants and sprinkle crushed pepper berries decoratively on top.
