Lettuce Hearts with Egg Dressing and Lemon Butter
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(0 votes)
Health Score:
92 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
218
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 218 cal. | (10 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 539.9 μg | (900 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 183 μg | (61 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 11.8 μg | (26 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 65 mg | (68 %) | ||
| Potassium | 1,365 mg | (34 %) | ||
| Calcium | 115 mg | (12 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 8 g | |||
| Uric acid | 63 mg | |||
| Cholesterol | 82 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the salad
- 8 Lettuce
- For the egg dressing
- 1 hard-boiled egg
- 3 Tbsps White vinegar
- 2 Tbsps olive oil
- salt
- freshly ground pepper
- 1 bunch Chives
- For the lemon butter
- 2 lemons (including 1 organic)
- 50 grams butter
- 1 garlic clove
- salt
- freshly ground pepper
- 1 bunch Dill
Preparation steps
1.
For the salad, cut and rinse the lettuce hearts and pat dry.
2.
For the egg dressing, peel the egg and dice finely.
Mix the vinegar with the olive oil and season with salt and pepper. Rinse the chives, shake dry and cut into small rings. Stir the chives and diced egg into the dressing.
3.
For the lemon butter, rinse the organic lemon and slice thinly. Squeeze the juice from the other lemon.
Heat the butter and sauté the lemon slices in it briefly. Peel and crush the garlic into the pan and add the lemon juice. Season with salt and pepper.
Rinse the dill, shake dry and chop finely. Stir into the lemon butter.
4.
Serve the lettuce hearts with egg dressing or warm lemon butter.
