Raw Vegetables with Herb Sauce and Lemon Mayonnaise
Nutritional values
(Percentage of daily recommendation)
| Calorie | 403 cal. | (19 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 15.7 mg | (131 %) | ||
| Vitamin K | 39.8 μg | (66 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 465 mg | (12 %) | ||
| Calcium | 37 mg | (4 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 5.2 g | |||
| Uric acid | 29 mg | |||
| Cholesterol | 53 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the herb sauce
- 1 bunch parsley
- 2 sprigs Basil
- 1 garlic clove
- 2 Anchovy fillet
- 2 Tbsps Caper
- 2 Tbsps lemon juice
- ⅛ l olive oil
- 3 Tbsps breadcrumbs
- salt
- peppers
- For the salad
- 1 kilogram mixed Vegetables (such as red, green and yellow peppers, zucchini, romaine)
Preparation steps
For the herb sauce, rinse parsley and basil, shake dry and pluck off the leaves. Peel garlic, cut anchovies, capers and garlic into small pieces and add with the lemon juice to the herbs. Finely chop everything in the blender, add the olive oil gradually. Stir in the bread crumbs and season the sauce with salt and pepper.
For the mayonnaise, rinse the lemon well in hot water and zest. Squeeze lemon. Mix egg yolks with salt, mustard and 1 tablespoon lemon juice, whisk in the oil first in drops, then in a thin stream, until creamy. Season the mayonnaise with 1/2 tsp grated lemon zest, lemon juice, salt and pepper.
Rinse vegetables, peel zucchini and carrots, halve or quarter depending on the size and cut into about 5 cm (approximately 2 inches) long strips. Rinse the romaine and spin dry. Arrange everything on a plate and serve with the dipping sauces.
