Frisée Salad with Homemade Croutons
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
318
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 318 cal. | (15 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.9 g | (13 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 9 μg | (15 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 1.2 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 287 mg | (7 %) | ||
| Calcium | 52 mg | (5 %) | ||
| Magnesium | 26 mg | (9 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 200 grams Baguette
- 3 Tbsps olive oil
- 1 head Frisée
- ½ yellow Bell pepper
- 1 small Persimmon (Sharon fruit)
- 6 Tbsps Sherry vinegar
- 3 Tbsps Walnut oil
- salt
- sugar
- peppers (from the mill)
Preparation steps
1.
For the croutons: Slice the baguette into thin slices. In a pan of hot oil, fry the croutons on both sides until crisp, about 5 minutes. Remove and drain on paper towel.
For the salad: Rinse the lettuce, spin dry and tear into bite-sized pieces. Rinse the bell peppers, dry, cut, halve and remove ribs and seeds. Cut the bell pepper into strips. Rinse the persimmon, dry, halve, quarter and cut into slices.
For the vinaigrette: mix the vinegar, oil, salt, sugar and pepper.
In a large bowl, toss the vinaigrette with the frisee, bell peppers and persimmons. Add the croutons on the top.
2.
This salad pairs well with a roast beef steak.
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