Endive Wedges with Walnut Dressing
Healthy, because
Even smarter
Nutritional values
Endive provides a lot of fiber as well as vitamins and minerals. Walnuts are packed with healthy omega-3 fatty acids, while the peppers contain plenty of vitamin C.
The walnuts can be exchanged for other nuts as desired. Hazelnuts, almonds or cashew nuts are a good swap, for example. If the tarragon taste is too intense for you, replace the herb with parsley or basil.
(Percentage of daily recommendation)
| Calorie | 262 cal. | (12 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.7 mg | (64 %) | ||
| Vitamin K | 18.7 μg | (31 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 129 μg | (43 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 14.3 μg | (32 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 131 mg | (138 %) | ||
| Potassium | 503 mg | (13 %) | ||
| Calcium | 58 mg | (6 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 27 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 4 Endive
- 3 Tbsps lemon juice
- 5 Tbsps olive oil
- salt
- 2 ozs Walnut
- 2 Bell pepper (Red, Yellow or Orange)
- 1 Tbsp white balsamic vinegar
- 1 tsp Agave syrup
- 1 Tbsp freshly chopped Tarragon
- peppers (cracked)
Preparation steps
Preheat the oven to 325°F.
Rinse and trim the endive and cut in half lengthwise. Place with the cut edges upwards on a baking sheet lined with parchment paper. Mix 1 tablespoon lemon juice with 2 tablespoons of oil and drizzle over the endive, season with salt and bake in the oven for about 15 minutes.
For the vinaigrette: Chop the walnuts coarsely. Rinse the peppers, cut in half, remove the seeds and ribs and finely chop. Mix the rest of the oil with the remaining lemon juice, the vinegar, the agave syrup and tarragon and season with salt and pepper.
Arrange the warm endive on plates, top with the vinaigrette, and serve.
