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Blandet salat med pocheret æg, palmehjerte, agurk, tomat og oliven

Blandet salat med pocheret æg, palmehjerte, agurk, tomat og oliven
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Næringsindhold

Pr. portion på 275 g

% daglig værdi baseret på en kost på 2000 kcal

Kalorier 255 kcal
13% DV
Fedt i alt 16.2g
25% DV
Enkeltumættede fedtsyrer9.8g
Flerumættede fedtsyrer2.2g
Mættede fedtsyrer3.4g
Kulhydrat i alt 18.6g
6% DV
Kostfibre5.3g
Stivelse6.3g
Sukkerarter7.0g
Protein 10.8g
22% DV
Animalsk protein6.9g
Vegetabilsk protein3.9g

Om

En let grøntsagssalat toppet med pocheret æg og palmehjerte, let vendt i olivenolie og krydderier. Den har et moderat fedtindhold, lavt til moderat indhold af kulhydrat og giver en beskeden mængde protein.

Ingredienser

Vitaminer & mineraler

Vitaminer

NæringsstofMængdeDV%Halveringstid
Biotin11.0mcg37%
Cholin165.0mg30%
Folat92.0mcg23%
Niacin1.9mg12%
Pantothensyre1.1mg22%
Riboflavin0.3mg26%
Thiamin0.1mg10%
Vitamin A210.0mcg23%
Vitamin B120.6mcg25%
Vitamin B60.2mg14%
Vitamin C18.4mg20%
Vitamin D1.1mcg6%
Vitamin E2.1mg14%
Vitamin K78.0mcg65%

Mineraler

NæringsstofMængdeDV%Halveringstid
Calcium86.0mg9%
Kobber120.0mcg13%
Jern2.2mg12%
Magnesium34.0mg8%
Fosfor180.0mg26%
Kalium540.0mg11%
Selen17.0mcg31%
Natrium520.0mg23%
Zink1.3mg12%

Grøn salat med pocheret æg, palmehjerter, agurk, tomat og oliven

En anrettet salat skal være klar, ikke overfyldt. Her møder fylden fra et blødt pocheret æg agurkens rene sprødhed, palmehjerternes milde sødme og olivenernes salte dybde, samlet med olivenolie og skærpet af sort peber. Resultatet er afdæmpet, balanceret og fuldendt.

Grundopskrift



  • Retkategori: Salat

  • Køkken eller oprindelse: Moderne middelhavskøkken

  • Rettype: Let hovedret

  • Udbytte: 1 portion

  • Portionsstørrelse: 275 g

  • Forberedelsestid: 10 minutter

  • Tilberedningstid: 4 minutter

  • Samlet tid: 14 minutter

  • Sværhedsgrad: Middel


    • Udstyr



  • Lille gryde

  • Hulske

  • Røreskål

  • Skarp kniv

  • Skærebræt

  • Serveringstallerken


    • Ingredienser



    Salat


  • Romainesalat, revet i mundrette stykker — 70 g

  • Agurk, skrællet hvis ønsket, skåret i tynde halvmåner — 45 g

  • Tomat, skåret i både — 45 g

  • Palmehjerter, skåret i skiver — 40 g

  • Oliven, udstenede og halverede — 20 g


    • Dressing og finish


  • Olivenolie — 18 g

  • Salt — 2 g

  • Sort peber, friskkværnet — 1 g


    • Æg


  • Æg — 34 g


    • Fremgangsmåde



  • 1. Bring en lille gryde med vand lige til simrepunktet, så vandet bevæger sig blidt uden at koge kraftigt. Tilsæt ægget, og pochér det i 3 minutter, til hviden netop har sat sig, og blommen stadig er blød og flydende. Løft det op med en hulske, og lad det dryppe kort af.


  • 2. Kom romainesalat, agurk, tomat, palmehjerter og oliven i en røreskål. Krydr med salt og sort peber, og tilsæt derefter olivenolien. Vend det let i 10 til 15 sekunder, kun til bladene er let dækket, og grøntsagerne stadig fremstår adskilte.


  • 3. Anret salaten på en serveringstallerken som en lav, samlet bunke. Læg det pocherede æg ovenpå, så blommen løber ud i salaten, når der skæres i det.


    • Anretning og servering



    Server straks, med ægget centreret og grøntsagerne arrangeret i en ren, åben komposition. Tallerkenen skal fremstå frisk og disciplineret, hvor blommen bidrager med fylde, og olivenolien samler salaten i en fin glans.

    Faglige noter



  • Brug et meget friskt æg for den pæneste pochering og den mest veldefinerede hvide.

  • Hold dressingen let; salaten skal forblive sprød, ikke fedtet.

  • Krydr grøntsagerne før anretning, så saltet fremhæver deres naturlige klarhed uden at blødgøre dem for meget.
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