Rye Bread Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 725 cal. | (35 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 58 g | (50 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.2 g | (27 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 14.2 mg | (118 %) | ||
| Vitamin K | 9.7 μg | (16 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 19.5 μg | (43 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 516 mg | (13 %) | ||
| Calcium | 152 mg | (15 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 13.6 g | |||
| Uric acid | 52 mg | |||
| Cholesterol | 135 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 150 grams stale Rye bread
- 1 shallot
- 1 Tbsp smoked streaky Bacon (finely diced)
- 1 Tbsp butter
- 2 Tbsps slivered almonds
- 2 Tbsps chopped Walnut
- 100 milliliters milk
- 1 egg
- ¼ tsp ground cilantro
- ¼ tsp ground Nutmeg
- salt
- freshly ground peppers
- 1 shallot
- 2 Tbsps Red wine vinegar
- 4 Tbsps Corn oil
- 2 Tbsps scallions
- salt
- freshly ground peppers
Preparation steps
Finely dice the bread.
Peel and finely chop the shallot. Heat the butter in a pan, and sauté the shallots with the bacon until translucent. Mix in the almonds and walnuts, sauté briefly, and mix into the bread. Mix in the eggs, milk, and spices. Let rest for 1 hour.
Brush a large piece of aluminum foil with melted butter. Shape the dough using the aluminum foil into a 5 cm (approximately 2 inch) wide roll. Wrap fully, and twist the ends firmly.
Place the wrapped dumpling dough into a pot with boiling water. Simmer for 30 minutes, and remove from the water. Let cool slightly, cut into slices, and arrange on plates.
For the dressing, peel and finely dice the remaining shallot. Mix the shallots with the vinegar, oil, and chives. Season to taste with salt and pepper. Drizzle over the bread and serve.
