Endive Salad Cups with Celeriac and Apple
Nutritional values
(Percentage of daily recommendation)
| Calorie | 216 cal. | (10 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.2 g | (34 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 60.7 μg | (101 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 145 μg | (48 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 12.5 μg | (28 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 912 mg | (23 %) | ||
| Calcium | 107 mg | (11 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 77 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 28 g |
Ingredients
- Ingredients
- 2 Endive
- 3 small tart Apple
- 1 Celery root
- 1 organic Orange
- 2 Tbsps lemon juice
- salt
- peppers
- 1 ½ Tbsps White vinegar
- 3 Tbsps vegetable oil
Preparation steps
For the salad: Rinse the endives, cut in half lengthwise, remove hard cores and separate leaves. Divide the endive leaves between serving plates.
Rinse 2 of the apples, peel, halve, core and coarsely grate. Peel and coarsely grate the celeriac. Place the apples and celeriac in a bowl and drizzle with the lemon juice immediately.
For the dressing: Cut the orange in half and squeeze the juice from 1 half. In a bowl, whisk the orange juice with the vinegar and oil, and season ith salt and pepper to taste.
For serving: Drizzle the dressing over the apple mixture mixture and stir to combine. Fill the endive leaves with the apple mixture. Slice the remaining apple into wedges, and peel and segment the orange. Place on top of the salad for garnish.
