Rapunzel Salad with Porcini Mushrooms and Breaded Goat Cheese
Nutritional values
(Percentage of daily recommendation)
| Calorie | 550 cal. | (26 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.3 g | (38 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 5.7 μg | (29 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 28.8 μg | (48 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 17.5 mg | (146 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 172 μg | (57 %) | ||
| Pantothenic acid | 4.7 mg | (78 %) | ||
| Biotin | 32.4 μg | (72 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 944 mg | (24 %) | ||
| Calcium | 398 mg | (40 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 36 μg | (18 %) | ||
| Zinc | 5.6 mg | (70 %) | ||
| Saturated fatty acids | 16.2 g | |||
| Uric acid | 173 mg | |||
| Cholesterol | 111 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 300 grams lamb's lettuce
- 6 small firm Porcini mushroom
- 7 Tbsps Canola oil
- 200 grams Goat cheese
- 1 egg
- 3 Tbsps breadcrumbs
- 2 Tbsps clarified butter
- 1 Tbsp White vinegar
- 1 Tbsp Raspberry vinegar
- 1 Tbsp Walnut oil
- 1 Tbsp cilantro (finely chopped)
- 1 pinch ground Cumin
- salt
- freshly ground peppers
- 2 Tbsps Sunflower seed (roasted)
Preparation steps
Sort lettuce, thoroughly rinse and spin dry. Rinse mushrooms and cut them lengthwise into 1 cm (approximately 1/2 inch) thick slices. Heat 3 tablespoons oil in a large skillet and sauté the mushrooms over medium heat, cooking each side for about 2 minutes. Beat egg in a deep plate. Put the breadcrumbs in a shallow dish. Cut the goat cheese into 2-3 cm (approximately 1 inch) cubes, dunk first in the egg, then roll in breadcrumbs and pan-fry in hot butter until golden brown.
Mix the two vinegars, walnut oil, the remaining canola oil, coriander, cumin into a dressing, seasoning with salt and pepper. Toss the lettuce with the dressing and distribute on 4 plates. Add the sautéd mushrooms and baked goat cheese on top, sprinkle with sunflower seeds and serve immediately.
