Grilled Endives with Figs
Healthy, because
Even smarter
Nutritional values
This salad is characterized by a high mineral content of chicory, rocket and figs. The chicory also offers a lot of bitter substances that have a positive effect on the stomach and intestines. The soluble fiber inulin in chicory also has beneficial properties for the intestinal flora.
If the fig season is already over, they can replace it with other fruit such as pears. To make the salad more substantial and filling, you can add feta cheese or some sliced parmesan.
(Percentage of daily recommendation)
| Calorie | 246 cal. | (12 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 108.3 μg | (181 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 10.2 μg | (23 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 620 mg | (16 %) | ||
| Calcium | 141 mg | (14 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 2 yellow Endive
- 2 red Endive
- 2 Tbsps olive oil (for drizzling)
- salt
- freshly ground peppers
- 5 ripe Figs
- 2 bunches Arugula
- 4 Tbsps olive oil
- 2 Tbsps white balsamic vinegar
- 2 Tbsps shelled, unroasted slivered almonds
Preparation steps
Preheat the broiler.
Rinse and trim the endives, cut in half lengthwise and place the cut side up on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Cook under the broiler for 5-8 minutes.
Meanwhile, trim the figs and quarter lengthwise.
Rinse and trim the arugula and shake dry.
For the dressing, combine the oil with the vinegar and season with salt and pepper.
Arrange the arugula on a plate and top with fig quarters and 2 endive halves. Drizzle with the dressing and serve showered with flaked almonds.
