Salad with Tomatoes, Scallions, and Artichokes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 275 cal. | (13 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 54.3 g | (181 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 71.6 μg | (119 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.6 mg | (72 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 374 μg | (125 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 23.1 μg | (51 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 89 mg | (94 %) | ||
| Potassium | 2,204 mg | (55 %) | ||
| Calcium | 452 mg | (45 %) | ||
| Magnesium | 151 mg | (50 %) | ||
| Iron | 9.1 mg | (61 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 389 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 25 g |
Ingredients
- Ingredients
- 6 small Artichoke
- olive oil
- Sea salt
- freshly ground peppers
- 1 lemon (juiced)
- 2 garlic cloves
- 500 grams scallions
- 200 grams Cherry tomatoes
- 1 pinch sugar
- 50 grams black Olives
- 50 grams caperberry
- 1 Lettuce
- 1 tsp fresh oregano
- 4 Tbsps white balsamic vinegar
Preparation steps
Trim the artichokes, and remove the hard outer leaves. Remove the stem, peel, and cut into quarters (if necessary, remove the choke). Mix the artichoke quarters with the lemon juice. Crush the unpeeled garlic cloves with the heel of your hand.
Heat 6 tablespoons of olive oil in a large dutch oven. Add the artichokes and garlic cloves. Season to taste with salt and generous amount of coarsely ground pepper. Deglaze with 125 ml (approximately 4 ounces) of water. Cover and cook over medium heat for 10-15 minutes until soft.
Rinse, trim, and halve the scallions. Add to the artichokes during the last 5 minutes of cooking. Remove from the heat and cool, then remove from the cooking liquid.
Halve the tomatoes, and cook in 2 tablespoons of oil. Season to taste with a pinch of sugar and salt. Separate the leaves of the lettuce, then rinse and trim.
Mix the lettuce with the artichokes, scallions, tomatoes, olives, capers, and oregano. Transfer to plates, and drizzle with the balsamic vinegar and olive oil. Season to taste with salt and pepper, then serve.
