Salad with Prosciutto-Wrapped Pears and Walnuts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 647 cal. | (31 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.5 g | (32 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.6 mg | (80 %) | ||
| Vitamin K | 167.6 μg | (279 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 12.5 mg | (104 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 130 μg | (43 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 10.9 μg | (24 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 84 mg | (88 %) | ||
| Potassium | 1,224 mg | (31 %) | ||
| Calcium | 175 mg | (18 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 11 g | |||
| Uric acid | 61 mg | |||
| Cholesterol | 74 mg | |||
| Complete sugar | 22 g |
Ingredients
- Ingredients
- 150 grams lamb's lettuce
- 6 Tbsps olive oil
- 2 Tbsps White vinegar
- salt
- freshly ground peppers
- 3 sprigs rosemary
- ½ Green cabbage (400 grams)
- 75 grams peeled Walnut
- 4 Pear
- 16 slices Prosciutto
- freshly grated Parmesan
Preparation steps
Sort through, rinse and spin mache dry. For the vinaigrette: Whisk together 4 tablespoons olive oil with vinegar and season with salt and pepper. Rinse rosemary, shake dry and strip leaves from stems. Rinse, halve and remove core from cabbage. Finely slice cabbag
Toast nuts in a dry pan. Remove and coarsely chop. Rinse, quarter, and core pears. Sprinkle pears immediately with lemon juice. Place a sprig of rosemary on each pear quarter and wrap with a slice of prosciutto.
In a frying pan, fry prosciutto wrapped pears in remaining oil on all sides until golden-brown. Lightly season with salt and pepper. Squeeze out water from cabbage and toss together with mache. Drizzle with vinaigrette, sprinkle with nuts and serve topped with pears. If desired, serve with freshly grated Parmesan cheese.
