Fennel Salad with Ham
(0 votes)
(0 votes)
Health Score:
61 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
147
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 147 cal. | (7 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 2.8 μg | (5 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1 μg | (2 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 721 mg | (18 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 15 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- 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)
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.
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