Niçoise Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 364 cal. | (17 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 35.4 g | (118 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 36.7 μg | (61 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.5 mg | (71 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 300 μg | (100 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 30.5 μg | (68 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 1,689 mg | (42 %) | ||
| Calcium | 257 mg | (26 %) | ||
| Magnesium | 128 mg | (43 %) | ||
| Iron | 7.4 mg | (49 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 283 mg | |||
| Cholesterol | 218 mg | |||
| Complete sugar | 12 g |
Ingredients
Preparation steps
Rinse the potatoes. Cook about 20 minutes with the peel in boiling salt water. Peel potatoes and cut into slices. Heat 1/4 1iter (approximately 1 cup) broth, pour over the potatoes and let soak 30 minutes.
Rinse artichokes and cut off the stems. Heat 2 tablespoons olive oil and cook the artichokes for 5 minutes. Add bay leaves. Peel onion and dice. Braise briefly. Add the juice of 1 lemon and pour in the remaining broth. Cover and cook for about 20 minutes. Rinse and peel green beans. Boil in salted water for 10 minutes. Rinse in cold water. Cut eggs in wedges. Take artichokes from the liquid. Stir in remaining lemon juice and remaining olive oil and season the marinade with salt and pepper.
Mix the prepared ingredients with olives. Pour the marinade over top. Garnish with parsley and serve.
