Frisée with Broiled Peaches and Serrano Ham
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 34 min.
Ready in
Calories:
438
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 438 cal. | (21 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 11.1 μg | (19 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.8 mg | (65 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 655 mg | (16 %) | ||
| Calcium | 113 mg | (11 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 8.6 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 46 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Frisée
- 4 Peaches
- 8 slices Serrano ham
- 50 grams Feta
- 1 Tbsp grated Parmesan
- 6 Tbsps olive oil
- 2 Tbsps white balsamic vinegar
- 2 Tbsps lemon juice
- salt
- freshly ground peppers
- 2 Tbsps chopped Walnut
- to garnish
- mint
Preparation steps
1.
Rinse, trim, and tear the lettuce into small pieces. Rinse and quarter the peaches, and remove the stones. Brush the cut surfaces with 1 tablespoon of oil. Place under the broiler and cook until lightly golden brown, about 4 minutes. Place the frisée and ham on plates.
2.
For the dressing, mix the feta with the parmesan, olive oil, balsamic vinegar, and lemon juice in a blender. Puree, and add some water if necessary. Season to taste with salt and pepper. Drizzle over the salad, then top with the walnuts and the peaches. Garnish with the mint and serve.
