| 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 | oregano |
| 1 bunch | radish |
| 2 slices | brown or wholemeal bread |
| 6 blades | chives |
| 1 teaspoon | honey |
| 1 clove | garlic |
| 2 tablespoons | olive oil |
| - | vinegar |
| 1 shrub | endive |
Preparation
- Cut the crusts off the bread and cut the bread into cubes.
- Wash the chives and trim the sprigs.
- Heat 1 tablespoon of oil in a non-stick frying pan and stir-fry the bread cubes until brown.
- Fry the chives and oregano with them and squeeze out the garlic clove.
- Leave the croutons to cool.
- Clean the endives and radishes.
- Cut the endive into narrow strips and the radishes into quarters.
- 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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