Lombardy and apple salad
30 min
Suitable for vegetarians
Type of dish:
Salads
Temperature:
Room temperature
Seasonal period:
December
Allergens:
Ingredients for 5 portions
Calculate portions
Lettuce
0.6 ud
Purple lettuce
0.15 ud
Curly endive
0.1 ud
Pumpkin
0.2 kg
Potatoes
0.25 kg
stoneless black olives
0.075 kg
Red cabbage
0.175 kg
Eggs
2.5 ud
Granny Smith apple
0.2 kg
Vinaigrette sauce
0.038 l
Yogurt sauce
0.1 l
Table salt
3.75 g
Olive oil, capsules
5.0 ud
Vinegar, capsules
5.0 ud
Table salt, sachets
5.0 ud
Table salt
5.0 g
Bifidus plain yoghurt
0.8 ud
Table salt
0.4 g
Extra virgin olive oil
0.04 l
Elaboration
PREELABORATIONS
- Sanitise and chop the lettuce and the escarole.
- Peel and dice the pumpkin.
- Peel and plunge the apples in water with lemon. Use the batonnet cut
- Cut the black olive into halves.
- Sanitise and cut the lombardy into thin julienne.
- Make a vinaigrette to marinate the lombardy.
ELABORATION
- Cook the potato with the skin. Once cold, cut it into slices.
- Boil the eggs, refresh, peel and slice them.
- Blanch the pumpkin with a bit of water and salt, to keep its colour.
- Make a yogurt sauce.
SET UP
- Fan-shape the potato on one side of the plate.
- The rest of the plate, place the mixed lettuces.
- Over it place the lombardy, well drained and distribute the pumpkin dices.
- Over all the salad distribute the olive and the apple.
- Lastly, pour a bit of yogurt sauce.
Nutritional information (1 portion)
Energy
361.98
kcal
Carbohydrates
16.04
g
Proteins
6.95
g
Lipids
19.41
g
Sugars
7.92
g
Salt (Sodium)
972.56
mg
Folic acid
40.24
ug
Vitamin C
36.13
g
Vitamin A
140.33
ug
Zinc
0.73
mg
Iron
1.89
mg
Calcium
80.67
mg
Cholesterol
114.87
mg
Polyunsaturated fatty acids
2.83
g
Monounsaturated fatty acids
19.29
g
Saturates
4.84
g
Fiber
3.52
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Needed recipes
-
Type of dish
- Beers
- Sándwich
- Cocktails
- Ice creams and sorbets
- Breakfasts and brunch
- Burguers
- Juices, milkshakes and beverages
- Pizzas, patty
- Finger foods
- Dessert
- Shellfish
- Pasta
- Salads
- Legumes
- Bread and pastries
- Pastries
- Eggs
- Patty
- liqueur
- Main course
- Harvard plate
- Meats
- Fish
- Soups and creams
- Vegetables
- Rices
- Birds
- Coffee, chocolate and infusion
- Appetizers and canapes
- Cheeses
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed