Panzanella

with celery
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Panzanella
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Health Score:
8,2 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
382
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie382 kcal(18 %)
Protein2.45 g(3 %)
Fat24.21 g(21 %)
Carbohydrates36.76 g(25 %)
Sugar added0 g(0 %)
Roughage2.86 g(10 %)
Vitamin A276.64 mg(34,580 %)
Vitamin D0 μg(0 %)
Vitamin E0.72 mg(6 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.17 mg(15 %)
Niacin3.7 mg(31 %)
Vitamin B₆0.19 mg(14 %)
Folate61.46 μg(20 %)
Pantothenic acid0.34 mg(6 %)
Biotin5.74 μg(13 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C32.91 mg(35 %)
Potassium482.04 mg(12 %)
Calcium113.75 mg(11 %)
Magnesium32.31 mg(11 %)
Iron3.03 mg(20 %)
Iodine1.42 μg(1 %)
Zinc0.53 mg(7 %)
Saturated fatty acids3.63 g
Cholesterol0.57 mg

Ingredients

for
4
Ingredients
1 bunch Basil
1 bunch parsley
2 garlic
1 Red onion
lemons (Juice)
1 tablespoon Caper
salt
peppers (freshly ground)
½ teaspoon Mustard
6 tablespoons olive oil
½ Tuscan Farmhouse bread (or whole-grain bread)
3 tomatoes
½ Cucumber
1 stalk Celery
½ Romana- and Batavia lettuce (Each)
How healthy are the main ingredients?
olive oilCeleryBasilparsleyMustardgarlic

Preparation steps

1.

Rinse herbs, shake dry and cut the leaves into small pieces. Peel garlic and onion. Set a clove of garlic aside. Cut the second clove of garlic with the onion and puree finely with basil, parsley, lemon juice, capers, salt, pepper, mustard and 5 tablespoons oil. Season to taste.

2.

Cut the baguette into bite-sized cubes, place on a baking sheet and bake on center rack in preheated oven at 220°C (approximately 425°F) for about 5 minutes. Then remove and set aside.

3.

Rinse the tomatoes, cucumber and celery. Remove the tomato stems and cut flesh into large pieces. Peel the cucumber, cut lengthwise into quarters and cut into pieces. Cut celery into thin slices. Mix the vegetables with herb dressing.

4.

Rinse lettuces, trim, spin dry and tear into bite-sized pieces.

5.

Heat the remaining oil in a pan, press in remaining garlic, add the bread cubes and toast 1- 2 minutes while stirring. Season with salt and pepper and remove from the pan. Toss the lettuce and croutons with herbs and vegetable dressing and serve.