Radicchio Salad with Warm Breaded Mozzarella
Nutritional values
(Percentage of daily recommendation)
| Calorie | 418 cal. | (20 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 107.4 μg | (179 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 113 μg | (38 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 16.4 μg | (36 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 523 mg | (13 %) | ||
| Calcium | 182 mg | (18 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Uric acid | 62 mg | |||
| Cholesterol | 116 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the dressing
- 4 Anchovy fillet (in salt)
- 1 Tbsp Dijon mustard
- 3 Tbsps Sherry vinegar
- 3 Tbsps olive oil
- 1 splash lemon juice
- salt
- For the salad
- 1 baby Radicchio
- 100 grams Baby spinach
- 150 grams Radish
- 100 grams black Olives
- 2 scoops Mozzarella (125 grams)
- 2 Tbsps Pastry flour
- 2 eggs
- 80 grams breadcrumbs
- 2 Tbsps freshly chopped Fresh herbs (such as basil, parsley, oregano)
- freshly ground peppers
- 4 Tbsps olive oil
Preparation steps
For the dressing, rinse the anchovies and crush finely with a fork. Stir in the mustard, vinegar, and 1-2 tablespoons water. Whisk in oil and season with lemon juice and salt.
For the salad, trim radicchio, rinse and spin dry. Rinse spinach and spin dry. Rinse the radishes and slice thinly. Drain olives and pat dry. Place radicchio, spinach, radishes and olives on plates or a platter.
Drain the mozzarella and cut into 1.5 cm (approximately 1/2 inch) thick slices. Sprinkle the flour on a small plate. Whisk the eggs in another dish. Mix the breadcrumbs with herbs and pepper in a third bowl. Dredge the mozzarella slices in flour. Dip in the egg. Coat with breadcrumbs. Heat the oil in a pan and saute the mozzarella until golden brown, about 2 minutes on both sides. Drain on paper towels. Place the warm breaded cheese on the salad. Drizzle with dressing and serve.
