Fennel and Blue Cheese Salad

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(1 vote)
Fennel and Blue Cheese Salad
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
385
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie385 kcal(18 %)
Protein7.67 g(8 %)
Fat33.94 g(29 %)
Carbohydrates17.34 g(12 %)
Sugar added4.31 g(17 %)
Roughage4.76 g(16 %)
Vitamin A172.75 mg(21,594 %)
Vitamin D0 μg(0 %)
Vitamin E0.85 mg(7 %)
Vitamin B₁0.01 mg(1 %)
Vitamin B₂0.04 mg(4 %)
Niacin0.85 mg(7 %)
Vitamin B₆0.06 mg(4 %)
Folate39.29 μg(13 %)
Pantothenic acid0.3 mg(5 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C20.4 mg(21 %)
Potassium536.68 mg(13 %)
Calcium174.33 mg(17 %)
Magnesium23 mg(8 %)
Iron1.48 mg(10 %)
Zinc0.32 mg(4 %)
Saturated fatty acids7.3 g
Cholesterol16.67 mg
Author of this recipe:

Ingredients

for
6
Ingredients
3
1 head
Radicchio (medium-sized)
¾ cup
1 cup
8 tablespoons
3 tablespoons
3 tablespoons
1 ½ tablespoons
½ bunch
parsley (25 - 35 g)
freshly ground Black pepper
Preparation

Kitchen utensils

1 Pot, 1 Small bowl, 1 Roasting pan, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Fine grater, 1 Kitchen twine, 1 Lid, 1 Toothpick

Preparation steps

1.
Cut off the fennel leaves and reserve for the garnish.
2.
Wash the fennel, remove the hard core and thinly slice the bulb. Put into a bowl.
3.
Wash and trim the radicchio, shred, but not too finely, and add to the bowl.
4.
Roughly chop the walnuts, dice the Gorgonzola and add both to the salad.
5.
Roughly chop the parsley. Make a dressing from the oil, lemon juice, vinegar, honey and parsley. Season to taste with salt and pepper. Pour over the salad and mix well. Serve immediately garnished with fennel leaves.