Fennel Salad with Ham

0
Average: 0 (0 votes)
(0 votes)
Fennel Salad with Ham
share Share
print
bookmark_border Copy URL
Health Score:
6,1 / 10
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
147
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie147 kcal(7 %)
Protein8 g(8 %)
Fat6 g(5 %)
Carbohydrates6 g(4 %)
Sugar added1 g(4 %)
Roughage3.1 g(10 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E0.7 mg(6 %)
Vitamin K2.8 μg(5 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin3 mg(25 %)
Vitamin B₆0.2 mg(14 %)
Folate57 μg(19 %)
Pantothenic acid0.2 mg(3 %)
Biotin1 μg(2 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C26 mg(27 %)
Potassium721 mg(18 %)
Calcium73 mg(7 %)
Magnesium32 mg(11 %)
Iron1.3 mg(9 %)
Iodine6 μg(3 %)
Zinc0.8 mg(10 %)
Saturated fatty acids1.1 g
Uric acid35 mg
Cholesterol15 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
600 grams Fennel
200 milliliters white wine
salt
1 bay leaf
5 peppercorns
Coriander
4 sprigs thyme
3 Tbsps lemon juice
2 Tbsps olive oil
1 pinch sugar
100 grams cooked ham (trimmed of fat, thinly sliced)
How healthy are the main ingredients?
Fennelhamolive oilthymesugarsalt

Preparation steps

1.

Rinse, trim and finely slice fennel (for best results, use a mandolin). In a pot, bring bay leaf, coriander seeds, thyme, white wine and ½ teaspoon salt to a boil. Remove from heat. Add lemon juice. Place fennel in hot broth and let cool. With a skimmer, lift fennel out of broth and drain.

2.

Cook broth until reduced to 5-6 tablespoons. Strain through a sieve and whisk with olive oil. Season with lemon juice, salt, pepper and a pinch of sugar. Arrange fennel and ham on plates and drizzle with vinaigrette. Top with thyme sprigs, if desired.