Fennel and Nectarine Salad

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Fennel and Nectarine Salad

Fennel and Nectarine Salad - Enjoy this combination it out as a light dinner!

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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 12 h. 30 min.
Ready in
Calories:
373
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie373 cal.(18 %)
Protein16 g(16 %)
Fat19 g(16 %)
Carbohydrates33 g(22 %)
Sugar added0 g(0 %)
Roughage7.8 g(26 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E1.8 mg(15 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.4 mg(36 %)
Niacin7.8 mg(65 %)
Vitamin B₆0.5 mg(36 %)
Folate103 μg(34 %)
Pantothenic acid0.2 mg(3 %)
Biotin1.3 μg(3 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C33 mg(35 %)
Potassium1,522 mg(38 %)
Calcium108 mg(11 %)
Magnesium55 mg(18 %)
Iron1.2 mg(8 %)
Iodine2 μg(1 %)
Zinc2.1 mg(26 %)
Saturated fatty acids4.8 g
Uric acid23 mg
Cholesterol35 mg

Ingredients

for
4
Ingredients
2 garlic cloves
4 Tbsps olive oil
150 milliliters balsamic vinegar
50 milliliters Vegetable broth
½ tsp cornstarch
4 Fennel bulb
4 ripe Nectarine
8 slices ham (about 20 g;. e.g. Parma ham)
Sea salt
peppers
How healthy are the main ingredients?
hamolive oilgarlic cloveFennel bulbNectarine

Preparation steps

1.

Peel and finely chop the garlic.

2.

Heat 2 tablespoons of oil in a saucepan. Sauté the garlic over medium heat, 1-2 minutes, until soft. Deglaze with the broth and balsamic vinegar, and simmer for 15-20 minutes over medium heat.

3.

Mix the cornstarch with 4 tablespoons of cold water.

4.

Add the slurry to the vinegar mixture, bring to a boil, then remove from the heat and cool overnight.

5.

The next day, mix the balsamic syrup with a whisk.

6.

Rinse and halve the fennel. Remove the stalk, and thinly slice 4 of the fennel. Julienne the remaining fennel, and coarsely chop the fennel fronds.

7.

Rinse and halve the nectarines. Remove the seeds and cut into wedges.

8.

Arrange the fennel and nectarine slices in a star shape on 4 plates. Mix the julienned fennel with 2 slices of ham, and arrange in the middle of the plate.

9.

Season the salad with salt and pepper, and drizzle with the remaining olive oil and the balsamic syrup. Garnish with the chopped fennel fronds.

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