Fennel Salad with Artichokes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 498 cal. | (24 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 105 g | (350 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 14 μg | (23 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 16.4 mg | (137 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 755 μg | (252 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 37.7 μg | (84 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 111 mg | (117 %) | ||
| Potassium | 4,740 mg | (119 %) | ||
| Calcium | 863 mg | (86 %) | ||
| Magnesium | 296 mg | (99 %) | ||
| Iron | 13.8 mg | (92 %) | ||
| Iodine | 53 μg | (27 %) | ||
| Zinc | 6.3 mg | (79 %) | ||
| Saturated fatty acids | 6.8 g | |||
| Uric acid | 708 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 36 g |
Ingredients
Preparation steps
Rinse and trim the artichokes, then remove the hard outer leaves. Remove the stem, peel, and cut the artichokes into wedges. Place the artichokes in boiling water with of the lemon juice. Cook for 2-3 minutes, until al dente. Remove from the water and drain well.
Rinse and trim the fennel, then thinly slice lengthwise. Reserve the fennel fronds for garnish.
Mix the remaining lemon juice with the mustard, wine, honey, vinegar, and oil. PLace in ascrew-top jar and shake until combined. Rinse and dry the parsley, then remove the leaves. Add a few of the leaves and the capers to the dressing, and season to taste with salt and pepper.
Arrange the artichokes, fennel, fennel fronds, and the remaining parsley on plates. Drizzle the dressing over the salad.
Sprinkle the salad with the parmesan cheese, and serve.
