Herb Custard Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 773 cal. | (37 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 74 g | (64 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 90.8 μg | (151 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 12.3 μg | (27 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 533 mg | (13 %) | ||
| Calcium | 180 mg | (18 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 30.7 g | |||
| Uric acid | 26 mg | |||
| Cholesterol | 112 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the custard
- 4 sheets white gelatin
- 30 grams mixed Fresh herbs (parsley, chervil, basil, mint, sage)
- 2 Tbsps olive oil
- 400 grams cream cheese
- 100 grams Whipped cream
- salt
- freshly ground peppers
- 3 Tbsps Whipped cream
- For the salad
- 1 Lettuce
- 6 Radish
- 1 handful Daisy
- 3 scallions
- ½ Endive
- 3 Tbsps unsalted Shelled peanut
- For the vinaigrette
- 5 Tbsps White vinegar
- 8 Tbsps olive oil
- salt
- freshly ground peppers
Preparation steps
For the custard: Soak gelatin in cold water. Rinse herbs, shake dry, pluck off leaves and puree finely with oil in a blender. Stir cream cheese and heavy cream into herb oil and season with salt and pepper. Heat remaining cream in a pot, squeeze gelatine and dissolve in cream. Stir in 3 tablespoons of the herbed cream cheese, then pour mixture into herbed cream cheese mixture. Pour mixture into 4 ramekins that have been rinsed with cold water. Cover with plastic and chill 3 hours.
For the salad: Meanwhile rinse lettuce heart, pat dry, separate leaves and remove stalks. Rinse and thinly slice radishes. Rinse flowers. Rinse scallions and slice into thin rings. Rinse endive, pat dry, cut in half lengthwise, remove stalk and slice into thin strips. Roast nuts in a hot, dry frying pan golden yellow, remove and let cool.
For the vinaigrette: Whisk together vinegar and oil and season with salt, pepper and sugar.
Combine lettuce, endive, scallions, radishes and flowers. Plate, drizzle with a little vinaigrette and sprinkle with nuts.
Loosen custard with hot water. Release edges with a small, sharp knife flip onto the salad.
Drizzle with remaining vinaigrette and serve.
