Salad with Black Salsify, Tomatoes and Radishes
(1 vote)
(1 vote)
Health Score:
85 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 50 min.
Ready in
Calories:
246
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 246 cal. | (12 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 24.4 g | (81 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 20.9 mg | (174 %) | ||
| Vitamin K | 29.6 μg | (49 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 654 mg | (16 %) | ||
| Calcium | 93 mg | (9 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 103 mg | |||
| Cholesterol | 79 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 18 ozs Salsify
- 1 lemon (juices)
- vegetable oil (for cooking)
- salt
- 6 ozs Cherry tomatoes
- 2 handfuls baby Lettuce (such as Mangold)
- 3 ozs Radish
- 1 very fresh egg yolk
- 2 Tbsps Wine vinegar
- 4 Tbsps sunflower oil
- 1 tsp spicy Mustard
- 1 pinch sugar
- freshly ground peppers
Preparation steps
1.
Rinse salsify thoroughly and peel. Slice lengthwise into thin slices and parboil in boiling water with lemon juice for 3-4 minutes. Drain and pat dry. Heat oil in a pan to 338°F and cook salsify slices, a few at a time, for about 2-3 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels, season with salt.
2.
Rinse, dry and quarter tomatoes. Rinse and spin dry lettuce. Rinse and dry radishes, cut into thin slices.
3.
Make a dressing by whisking egg yolks with vinegar, oil and mustard until creamy, season with sugar, salt and pepper.
4.
Arrange all prepared salad ingredients decoratively on plates, drizzle with the dressing (or serve dressing separately) and serve.
