Mixed Salad with Kale and Duck Breast
(Percentage of daily recommendation)
| Calorie | 439 cal. | (21 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.7 g | (22 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 7.8 mg | (65 %) | ||
| Vitamin K | 1,036.5 μg | (1,728 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 9.3 mg | (78 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 294 μg | (98 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 17.1 μg | (38 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 142 mg | (149 %) | ||
| Potassium | 926 mg | (23 %) | ||
| Calcium | 313 mg | (31 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 6.8 g | |||
| Uric acid | 140 mg | |||
| Cholesterol | 147 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 500 grams fresh Kale
- 1 white onion
- 4 Pickled cucumbers
- 2 Tbsps Walnut
- 1 red, mild Pepperoncini
- 2 hardboiled eggs
- 200 grams smoked duck legs
- 2 yellow and red Tomatoes
- 40 grams black, pitted Olives
- For the vinaigrette
- 4 Tbsps white balsamic vinegar
- salt
- freshly ground peppers
- 1 pinch sugar
- 6 Tbsps olive oil
Preparation steps
Strip the kale from the stalks, rinse, drain and chop into bite-sized pieces. Blanch for 10 minutes in boiling salted water. Rinse and drain well.
Peel the onion and cut into thin rings. Cut the pickled cucumbers into thin slices. Coarsely chop the walnuts. Rinse the pepperoncini, remove the seeds and slice into thin rings.
Peel the eggs and cut into eighths. Cut the duck breast into thin slices. Blanch the tomatoes in boiling water for a few seconds. Peel, quarter and core the tomatoes. Cut into small cubes. Mix together the ingredients for the vinaigrette.
Mix the kale with pickled cucumbers, onion, pepperoncini, tomatoes, and olives in a bowl. Mix in the vinaigrette and let stand for about 15 minutes. Arrange on plates, garnish with the duck breast and the eggs and serve sprinkled with walnuts.