Romanesco and Fennel Salad with Olives
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
198
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 198 cal. | (9 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.7 g | (19 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 39.8 μg | (66 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 3.7 μg | (8 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 87 mg | (92 %) | ||
| Potassium | 647 mg | (16 %) | ||
| Calcium | 80 mg | (8 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 7.6 g | |||
| Uric acid | 73 mg | |||
| Cholesterol | 30 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Romanesco broccoli
- 1 Fennel
- salt
- 100 grams black Olives (pitted)
- 2 garlic cloves
- 1 onion
- 3 Tbsps clarified butter
- 1 tsp brown sugar
- 2 Tbsps balsamic vinegar
- peppers
Preparation steps
1.
Clean and trim the romanesco. Divide into florets. Rinse and thinly slice the fennel. Blanch both in boiling salted water for 5 minutes, rinse under cold water, and then drain.
2.
Drain the olives. Peel and finely chop the garlic and onion. Heat the clarified butter in a pan, add the sugar, and caramelize slightly. Add the onions and garlic, and cook for a few minutes. Deglaze with the balsamic vinegar, and simmer slightly.
3.
Add the blanched vegetables, and reheat. Season to taste with pepper, divide into bowls, and serve.
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