| Type | Per person |
|---|---|
| Energy | 199 kcal |
| Fat | 11 gr |
| of which saturated | 2 gr |
| Carbohydrates | 17 gr |
| of which sugars | 5 gr |
| Fibres | 5 gr |
| Protein | 5 gr |
| Salt | 0.4 gr |
Endive salad with herb croutons
Main course
2 persons
10 - 20 min
With seasonal products
350gr vegetables p.p.
Ingredients
2 persons
| 1 teaspoon of oregano |
| 1 bunch of radishes |
| 2 slices of brown or whole-wheat bread |
| 6 sprigs of chives |
| 1 teaspoon of honey |
| 1 clove of garlic |
| 2 tablespoons of olive oil |
| vinegar |
| 1 bush of endive |
Preparation
1. Cut the crusts off the bread and cut the bread into cubes.
2. Wash the chives and cut the sprigs small.
3. Heat 1 tablespoon of oil in a non-stick frying pan and brown the bread cubes in it, while stirring.
4. Fry the chives and oregano together and squeeze out the garlic clove.
5. Let the croutons cool.
6. Clean the endives and radishes.
7. Cut the endive into narrow strips and the radishes into quarters.
8. Whisk a dressing from the remaining spoonful of oil, 1 tablespoon of water, some vinegar, the honey and some pepper.
Mix the dressing through the vegetables and sprinkle the croutons on top.
Menu suggestion: Delicious with boiled egg and potatoes.
Source: Nutrition Centre.
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Nutritional values
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