Endive Salad with Radishes and Walnuts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 401 cal. | (19 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 10.3 μg | (17 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 114 μg | (38 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 22.7 μg | (50 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 675 mg | (17 %) | ||
| Calcium | 217 mg | (22 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 10.1 g | |||
| Uric acid | 25 mg | |||
| Cholesterol | 37 mg | |||
| Complete sugar | 11 g |
Ingredients
- For the quark cream
- 300 grams Quark
- ½ bunch Chives
- salt
- peppers
- 1 generous pinch Broth
- 1 bunch Radish
- For the sour cream dressing
- 200 grams Sour cream
- 100 grams Yogurt (0.1% fat)
- 3 sprigs Dill
- salt
- peppers
Preparation steps
For the endives: Trim 2 cm (approximately 1 inch) from the stem end of each endive. Separate endive leaves and rinse. Reserve the endive hearts.
For the quark cream: Trim and rinse the radishes. Cut into slices and season lightly with salt.
Rinse the chives, shake dry and slice. In a bowl, stir the quark with broth, and season with salt and pepper to taste.
For the sour cream dressing: Rinse the dill, shake dry, and finely chop. In a bowl, stir the sour cream with the yogurt and dill. Season with salt and pepper to taste.
For assembling: Trim the endive hearts and place in the center of each serving plate. Arrange the endive leaves around the endive hearts. Place a spoon of the quark mixture on every other endive leaf. Place a spoon of the sour cream dressing in the remaining endive leaves.
Serve the salad garnished with the walnuts and chives.
