Fennel and Nectarine Salad
(Percentage of daily recommendation)
| Calorie | 373 cal. | (18 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.8 g | (26 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.8 mg | (65 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.3 μg | (3 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 1,522 mg | (38 %) | ||
| Calcium | 108 mg | (11 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 35 mg |
Ingredients
- 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
Preparation steps
Peel and finely chop the garlic.
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.
Mix the cornstarch with 4 tablespoons of cold water.
Add the slurry to the vinegar mixture, bring to a boil, then remove from the heat and cool overnight.
The next day, mix the balsamic syrup with a whisk.
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.
Rinse and halve the nectarines. Remove the seeds and cut into wedges.
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.
Season the salad with salt and pepper, and drizzle with the remaining olive oil and the balsamic syrup. Garnish with the chopped fennel fronds.