Puff Pastry with Mozzarella and Shallots over a Mixed Green Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 528 cal. | (25 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 72.3 μg | (121 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 693 mg | (17 %) | ||
| Calcium | 123 mg | (12 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 16.4 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 135 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 400 grams shallots
- 2 Tbsps vegetable oil
- 100 milliliters Red wine
- 60 milliliters White vinegar
- 1 organic Orange (juice)
- 250 grams Puff pastry dough (frozen)
- 1 scoop Mozzarella about 125 grams (approximately 4.5 ounces)
- 200 grams mixed Lettuce
- 2 Tbsps white balsamic vinegar
- 1 tsp medium hot Mustard
- 4 Tbsps olive oil
- salt
- peppers (from the mill)
- 1 pinch sugar
- 1 egg yolk
- 1 Tbsp thyme
Preparation steps
Peel the shallots and sauté in a pan with hot oil. Deglaze with the red wine, white wine vinegar and the orange juice. Simmer for 20 to 25 minutes.
Preheat the oven to 180°C (approximately 350°F) top and bottom heat. Meanwhile, thaw the puff pastry. Drain the mozzarella and cut into slices. Rinse the lettuce, spin dry and remove any large stems.
For the salad dressing, whisk together the balsamic vinegar and the mustard in a small bowl. Slowly whisk in the oil. Whisk in the sugar and season with salt and pepper.
Cut the puff pastry into 4 pieces and roll each out into 12x12 cm (approximately 5x5 inch) squares. Leaving a 1 cm (approximately 1/3 inch) wide edge, brush each pastry square with beaten egg yolk. Place a spoonful of the shallots mixture in the middle of each square, top with a mozzarella slice and sprinkle thyme leaves over the top. Bake for 20 to 25 minutes.
To serve, place the salad on a plate, drizzle with the dressing and serve with a puff pastry square.
