Bread Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 733 cal. | (35 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 93 g | (62 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 9.9 g | (33 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 26.2 μg | (44 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 140 μg | (47 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 11.3 μg | (25 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 1,152 mg | (29 %) | ||
| Calcium | 177 mg | (18 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 2 mg | |||
| Complete sugar | 20 g |
Ingredients
- Ingredients
- 1 Fennel (with greens)
- 4 Tomatoes
- 2 fresh garlic cloves
- 6 Tbsps olive oil
- 1 yellow Pepperoncini
- 1 tsp fennel seeds
- 2 fresh bay leaves
- salt
- freshly ground peppers
- 300 grams Ciabatta
- 4 Tbsps white balsamic vinegar
- 1 Tbsp lemon juice
- sugar
- 1 handful Basil
Preparation steps
Rinse fennel, pluck greens off and set aside.
Rinse tomatoes and cut into quarters. Remove stalk, seeds and core and dice.
Press garlic with the back of a knife. Heat 1 tablespoon of oil in a pan. Add garlic and tomatoes to the pan and fry briefly. Then reduce the temperature.
Rinse peperoncini and cut into thin rings. Coarsely chop fennel seeds. Slightly scratch bay leaves with a knife a few times, so they release their flavor better.
Add peperoncini, fennel seeds and bay leaves to the pan, mix, cook for about 3 minutes slowly and season with salt and pepper. Remove bay leaves, take the tomatoes out of the pan and let cool until lukewarm.
Cut fennel in half and remove stalk. Cut fennel into very thin slices. Finely chop fennel leaves.
Cut ciabatta in half and cut into thin slices. In the tomato pan, heat 1 tablespoon oil and toast bread on all sides for 1-2 minutes until crisp. Then remove from the pan and leave to cool on a plate
Mix vinegar, lemon juice, a pinch of sugar and remaining oil in a bowl and whisk. Rinse basil, shake dry and chop. Mix bread, tomatoes, fennel, fennel leaves and the vinaigrette in a large bowl mix and season to taste. Serve immediately.
