Italian Salad with Pan Fried Goat Cheese
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
1049
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,049 cal. | (50 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 95 g | (82 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 108.1 μg | (180 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 12.2 mg | (102 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 638 mg | (16 %) | ||
| Calcium | 755 mg | (76 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 6.5 mg | (81 %) | ||
| Saturated fatty acids | 43.2 g | |||
| Uric acid | 152 mg | |||
| Cholesterol | 136 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams mixed Lettuce (such as feldslata, lollo rosso, lollo bianco, curly endive, etc.)
- 2 Tbsps Pearl onion
- 12 Cornichons
- 4 Tbsps black Olives (pitted)
- 200 grams cooked Italian sausage
- 4 Tbsps olive oil
- 2 Tbsps white balsamic vinegar
- 1 tsp Dijon mustard
- salt
- freshly ground peppers
- 400 grams Goat cheese (log)
- Pastry flour (for dusting)
- 250 grams smoked Pancetta
- 2 Tbsps scallions
Preparation steps
1.
Rinse the lettuce, spin dry and place on a large serving platter. Drain the pearl onions, cornichons and black olives and arrange on the serving platter. Cut the sausage into slices and distribute over the lettuce. Whisk together the olive oil, vinegar, Dijon mustard, salt and pepper. Drizzle over the salad.
2.
Cut the goat cheese into 1-1.5 cm (approximately 3/8-1/2 inch) slices and dust with a bit of flour. Cut the pancetta into slices and fry in a large skillet until crisp. Remove from the pan and sprinkle over the salad. Brown the goat cheese slices in the same pan until golden brown on both sides. Place on the salad, garnish with chopped chives and serve.
