Zucchini Salad with Bacon and Fennel
Nutritional values
(Percentage of daily recommendation)
| Calorie | 265 cal. | (13 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 34.4 μg | (57 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 100 μg | (33 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 1,348 mg | (34 %) | ||
| Calcium | 140 mg | (14 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 116 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 800 grams young Fennel
- 4 Zucchini
- 150 grams Smoked bacon (lean)
- 1 tsp fennel seeds
- 5 Tbsps olive oil
- salt
- peppers (from the mill)
- 2 Tbsps balsamic vinegar
- 2 Tbsps lemon juice
Preparation steps
Rinse the fennel. Cut into thick slices lengthwise at about 3-4 mm (approximately 1/10 inch). Set the fennel leaves aside for garnish. Rinse zucchini and cut lengthwise into slices. Cut the bacon into small cubes.
Fry the fennel seeds in a hot pan until they begin to smell. Remove from pan and add 1 tablespoon of oil to the skillet. Fry the fennel with the bacon until golden brown, about 4-5 minutes. Season with salt ad pepper. In a hot pan with 1 tablespoon of oil, fry the zucchini slices on both sides for abut 4-5 minutes.
Whisk the balsamic vinegar with the lemon juice, remaining oil, and fennel seeds. Season with salt and pepper.
To serve, transfer the vegetables with the bacon on plates. Drizzle the dressing over and let sit for about 10 minutes. Garnish with fennel leaves.
