Arugula-Tomato Salad with Prosciutto
Nutritional values
(Percentage of daily recommendation)
| Calorie | 637 cal. | (30 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 63.3 μg | (106 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 11.6 mg | (97 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 694 mg | (17 %) | ||
| Calcium | 686 mg | (69 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 51 μg | (26 %) | ||
| Zinc | 5.1 mg | (64 %) | ||
| Saturated fatty acids | 17.7 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 81 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 200 grams Parmesan
- 1 bunch Arugula (100 grams)
- 2 Tomatoes
- 1 scoop Mozzarella
- 2 Tbsps finely chopped Basil
- salt
- freshly ground peppers
- 2 Tbsps White vinegar
- 6 Tbsps olive oil
- 8 slices Prosciutto
- 4 Grissini
- 150 grams Cherry tomatoes
- 8 slices Toast
Preparation steps
Grate cheese. Sprinkle 1/4 of the Parmesan cheese evenly into about a 16 cm (approximately 6 1/4 inch) circle in a preheated non-stick pan and cook over medium heat until cheese melts, bubbles and turns golden brown. Remove from the heat, let cool slightly, then carefully loosen the edge with a spatula and while still warm, place cheese disc over an inverted small dish. Allow to cool. In this manner, make a total of 4 cheese baskets.
Rinse arugula, trim, remove stems and pluck into bite-sized pieces. Blanch tomatoes, peel, quarter, core and dice finely. Dice mozzarella into small cubes. Mix salt and pepper to taste with vinegar, oil and basil into a salad dressing and fold in the diced tomatoes. Wrap 2 slices of prosciutto around each grissini.
Toast bread and cut out star shapes.
Rinse cherry tomatoes, cut in half and place with mozzarella and arugula in the cheese baskets. Drizzle with the salad dressing. Arrange the baskets on plates and garnish with the grissini and the toast stars.
