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Salade Niçoise sa dodatnim maslinovim uljem

Salade Niçoise sa dodatnim maslinovim uljem
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Nutritivne vrednosti

Po porciji od 430 g

% dnevne vrednosti na osnovu ishrane od 2000 kcal

Kalorije 620 kcal
31% DV
Ukupne masti 42.0g
65% DV
Mononezasićene masti25.0g
Polinezasićene masti8.0g
Zasićene masti7.0g
Ukupni ugljeni hidrati 28.0g
9% DV
Vlakna7.0g
Skrob18.0g
Šećeri6.0g
Proteini 32.0g
64% DV
Životinjski proteini28.0g
Biljni proteini4.0g

O proizvodu

Složena Niçoise salata sa tunjevinom, povrćem, jajima, krompirom, maslinama i dodatnim prelivom od maslinovog ulja.

Sastojci

Vitamini i minerali

Vitamini

NutrijentKoličinaDV%Poluvreme
Biotin (B7)18.0mcg60%
Holin240.0mg44%
Folat (B9)85.0mcg21%
Niacin (B3)12.0mg75%
Pantotenska kiselina (B5)2.1mg42%
Riboflavin (B2)0.5mg35%
Tiamin (B1)0.2mg15%
Vitamin A420.0mcg47%
Vitamin B122.2mcg92%
Vitamin B60.7mg38%
Vitamin C28.0mg31%
Vitamin D2.5mcg13%
Vitamin E5.5mg37%
Vitamin K55.0mcg46%

Minerali

NutrijentKoličinaDV%Poluvreme
Kalcijum95.0mg10%
Hrom7.0mcg20%
Bakar0.2mcg0%
Jod28.0mcg19%
Gvožđe3.8mg21%
Magnezijum70.0mg17%
Mangan0.5mg20%
Molibden12.0mcg27%
Fosfor320.0mg46%
Kalijum780.0mg17%
Selen55.0mcg100%
Natrijum720.0mg31%
Cink2.7mg25%

Salade Niçoise sa dodatnim maslinovim uljem

Uvod


Salade Niçoise je studija jasnoće: čvrsta tuna, voštani krompir, nežan boranija, zreo paradajz i čista slanoća masline i jajeta. Dodatno maslinovo ulje nije ukras, već telo preliva, dajući salati punoću, sjaj i dug završetak. Ako je pravilno sastavljena, nije ni rustična ni nežna, već precizna.

Osnovne informacije o receptu


  • Kategorija jela: Salata

  • Kuhinja ili poreklo: Francuska, Niçoise

  • Vrsta obroka: Glavno jelo

  • Prinos: 1 porcija

  • Veličina porcije: 430 g

  • Vreme pripreme: 20 minuta

  • Vreme kuvanja: 15 minuta

  • Ukupno vreme: 35 minuta

  • Težina: Srednje zahtevno


    • Oprema


  • Srednja šerpa

  • Mala činija

  • Posuda za mešanje

  • Oštar nož

  • Daska za sečenje

  • Tanjir za serviranje


    • Sastojci


    Salata


  • Tuna, 100 g

  • Kuvano jaje, 100 g, oljušteno i presečeno na polovine

  • Krompir, 90 g, kuvan dok ne omekša taman koliko treba, zatim ohlađen i isečen na kriške

  • Boranija, 50 g, očišćena

  • Paradajz, 60 g, isečen na kriške

  • Masline, 20 g

  • Mešana zelena salata, 30 g


    • Preliv


  • Maslinovo ulje, 25 g

  • Začin za vinegret, 5 g


    • Postupak


  • 1. U srednjoj šerpi dovedite vodu do ravnomernog ključanja. Dodajte boraniju i kuvajte 3 do 4 minuta, dok ne postane jarko zelena i tek omekša. Odmah ocedite i kratko ohladite kako bi ostala hrskava i živih boja.

  • 2. Ako krompir već nije skuvan, kuvajte ga u blago posoljenoj vodi 12 do 15 minuta, dok nož prolazi kroz njega uz blag otpor. Ocedite, ohladite tek toliko da može da se rukuje njime i isecite na uredne kriške. Unutrašnjost treba da zadrži oblik bez mrvljenja.

  • 3. U maloj činiji sjedinite maslinovo ulje i začin za vinegret. Mutite dok preliv ne postane potpuno emulgovan i sjajan.

  • 4. Na tanjiru za serviranje rasporedite mešanu zelenu salatu kao osnovu. Krompir, boraniju, paradajz, masline i tunu rasporedite u odvojene celine, umesto da ih mešate. Polovine kuvanog jajeta postavite upadljivo tako da žumance ostane vidljivo.

  • 5. Kašikom ravnomerno prelijte salatu prelivom, tako da obloži sastojke bez zadržavanja u lokvicama. Gotova salata treba blago da se presijava, a da svaki sastojak i dalje ostane jasno definisan.


    • Serviranje i iznošenje


    Poslužite odmah na širokom tanjiru, sa sastojcima raspoređenim u uravnoteženoj, promišljenoj kompoziciji. Salata treba da deluje skladno i obilno, pri čemu maslinovo ulje povezuje elemente, a tuna i jaje daju tanjiru punoću.

    Profesionalne napomene


  • Krompir treba da ostane voštan i čitav; brašnasta tekstura slabi salatu.

  • Boranija mora ostati svetla i blago čvrsta kako bi se sačuvao kontrast.

  • Začinite tek u poslednjem trenutku kako bi zelena salata ostala sveža, a ulje ostalo čisto na tanjiru.
    • Bez glutenaBez mlečnih proizvodaMediteranskaUravnotežena
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