Radicchio and Watercress Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 319 cal. | (15 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 14.4 μg | (24 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 6.7 μg | (15 %) | ||
| Vitamin B₁₂ | 4.5 μg | (150 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 617 mg | (15 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 6.7 g | |||
| Uric acid | 961 mg | |||
| Cholesterol | 218 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 300 grams Sweetbread
- salt
- 4 Tbsps White vinegar
- 1 small Radicchio
- 1 bunch Watercress
- freshly ground pepper
- 2 Tbsps vegetable oil
- 3 tsps Walnut oil
- 1 small Parsnip
- 1 Tbsp white wine
- some Pastry flour
- 2 Tbsps butter
- 40 grams Walnut
Preparation steps
Rinse the sweetbreads under running water and then soak for 1 hour, changing the water repeatedly.
Cook the sweetbreads for 20 minutes in boiling salted water with 2 tablespoons of vinegar. Allow to cool.
Trim, chop and rinse the radicchio and shake dry. Rinse the watercress and shake dry.
Break apart the sweetbreads, taking care to remove all skins and veins carefully.
For the dressing, mix the remaining vinegar with the oil and 1 teaspoon of walnut oil and season with salt and pepper.
Peel and rinse the parsnip and cut into fine strips. Heat the remaining walnut oil and sauté the parsnip briefly. Season with salt and pepper and pour in the white wine. Cover and cook for 3-5 minutes.
Lightly salt the sweetbreads and then lightly dust with flour.
Mix the radicchio, watercress and parsnip in the dressing and transfer to a plate.
Heat the butter and fry the sweetbreads on all sides along with the walnuts for 3 minutes. Drizzle with the remaining dressing and serve with the salad.
