Panzanella
Nutritional values
(Percentage of daily recommendation)
| Calorie | 383 cal. | (18 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 84.3 μg | (141 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4.3 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 664 mg | (17 %) | ||
| Calcium | 87 mg | (9 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 31 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 1 bunch Basil
- 1 bunch parsley
- 2 garlic cloves
- 1 Red onion
- lemons (Juice)
- 1 Tbsp Caper
- salt
- peppers (freshly ground)
- ½ tsp Mustard
- 6 Tbsps olive oil
- ½ Tuscan Farmhouse bread (or whole-grain bread)
- 3 Tomatoes
- ½ Cucumber
- 1 stalk Celery
- ½ Romana- and Batavia lettuce (Each)
Preparation steps
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.
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.
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.
Rinse lettuces, trim, spin dry and tear into bite-sized pieces.
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.
