Light And Refreshing

Endive Salad with Black Currants

5
Average: 5 (2 votes)
(2 votes)
Endive Salad with Black Currants

Endive Salad with Black Currants - Fruity and spicy mix for hot summer days

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Health Score:
8,5 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
331
calories
Calories

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.

1 serving contains
(Percentage of daily recommendation)
Calorie331 kcal(16 %)
Protein8 g(8 %)
Fat23 g(20 %)
Carbohydrates22 g(15 %)
Sugar added0 g(0 %)
Roughage3.9 g(13 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.1 μg(1 %)
Vitamin E3.6 mg(30 %)
Vitamin K28.2 μg(47 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.4 mg(20 %)
Vitamin B₆0.2 mg(14 %)
Folate69 μg(23 %)
Pantothenic acid1.1 mg(18 %)
Biotin2.4 μg(5 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C108 mg(114 %)
Potassium636 mg(16 %)
Calcium82 mg(8 %)
Magnesium37 mg(12 %)
Iron2.2 mg(15 %)
Iodine6 μg(3 %)
Zinc0.8 mg(10 %)
Saturated fatty acids8 g
Uric acid32 mg
Cholesterol44 mg
Complete sugar6 g

Ingredients

for
4
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
How healthy are the main ingredients?
potatoEndiveSour creamWhipped creamolive oilsalt

Preparation steps

1.

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.

2.

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.

3.

Meanwhile, for the dressing, puree sour cream, goat cheese, cream, vinegar, and oil. Season dressing with salt and pepper and season to taste.

4.

Divide endive salad among plates, drizzle with dressing and sprinkle currants on top.

5.

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.