Mixed Salad with Hash Browns and Cream Cheese
Nutritional values
(Percentage of daily recommendation)
| Calorie | 428 cal. | (20 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 62.1 μg | (104 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 91 mg | (96 %) | ||
| Potassium | 908 mg | (23 %) | ||
| Calcium | 302 mg | (30 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 10 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 32 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 1 bunch mixed Fresh herbs (such as parsley, dill, tarragon, chervil)
- 2 Tbsps Cashews
- 100 grams Goat cheese
- 100 grams Quark
- 1 garlic clove
- salt
- freshly ground peppers
- 50 grams Whipped cream
- 2 egg whites
- 4 tsps balsamic vinegar
- ½ tsp Mustard
- 4 Tbsps olive oil
- ½ tsp thyme (chopped)
- 500 grams potatoes
- 1 Tbsp finely chopped rosemary
- 1 bunch Arugula
- ½ Frisée
- ½ Radicchio
- ¼ red Bell pepper
- ¼ green Bell pepper
- ¼ yellow Bell pepper
- thyme (with flowers for garnish)
Preparation steps
Rinse the herbs, pluck leaves and chop. Process the cashew nuts with herbs using a hand blender to make a paste. Transfer the paste to a bowl, add in fresh goat cheese and quark, and mix well. Stir in the pressed garlic, and season with salt and pepper.
Beat the cream and egg whites separately until stiff, and then fold the egg whites into the cream, cover, and leave for about 2 hours in the refrigerator.
For the dressing, mix the egg white mixture with mustard, vinegar, thymea and 2 tablespoons olive oil, and season with salt and pepper.
For the salad, trim the arugula, the frisee lettuce and radicchio, rinse and shake dry. Rinse the bell peppers, remove seeds and ribs, and cut into small cubes.
For the hash brwons, peel the potatoes and grate coarsely. Mix in the rosemary, and season with salt and pepper.
Heat the remaining oil in a wide pan over medium heat. Place the grated potato in four piles into the pan and press a little flat. Fry until golden brown on each side for about 3 minutes, and place in the oven (70°C) (approximately 160°F) to keep warm.
Cut the lettuce leaves into bite-size pieces, mix with the salad dressing and transfer to plates. Cut the hash browns into quarters, add to salad and put 2 heaped tablespoons goat cheese-cashew mixtuire over each. Sprinkle with diced bell peppers and garnish with thyme.
