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Endive salad with halved mandarin segments, toasted sesame seeds, parsley and dressing, with walnut baguette alongside.

Endive salad with mandarins

Fruity endive salad with mandarins, toasted sesame seeds and a mandarin juice and white balsamic dressing, served with walnut baguette.

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BNutri-Score
Nutrition per serving
3.6 mgIron
7.6 gFibre
494.3 kcalEnergy
11.4 gProtein
59.4 gCarbohydrates
20.6 gFat
All nutrition per serving
Energy
494.3 kcal
Protein
11.4 g
Carbohydrates
59.4 g
Fat
20.6 g
Fibre
7.6 g
Salt
2.1 g
Iron
3.6 mg
Calcium
178.7 mg
Vitamin C
74.1 mg
Jump to instructions

STEP BY STEP

Let's make something delicious.

  1. 01

    Cut the endive into fine strips. Separate the mandarins into segments and halve the segments.

  2. 02

    Toast the sesame seeds without added fat until golden brown. Squeeze the juice from 4 mandarins. Finely dice the shallots and gently sauté in the oil until golden brown. Deglaze with the mandarin juice and vinegar. Season with the remaining ingredients.

  3. 03

    Arrange the endive on plates and distribute the mandarin segments over it. Drizzle with the dressing and sprinkle with the sesame seeds and chopped parsley. Serve with the baguette.

Nutrition & sources

Publisher: meala GmbH

Nutrition based on BLS & additional sources. per serving

Nutrition is calculated from ingredient quantities and linked food composition data, per serving. Sources include the German Nutrient Database (BLS) and additional sources. Estimated quantities, product differences and preparation can affect actual values. Cooking losses and water absorption are not modelled separately. Missing values are left unspecified. Values are calculated estimates, not laboratory measurements.

Sources: BLS, additional food databases.

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Topic images marked with the AI symbol were created with AI and show fictional people. Recipe images are illustrative. Nutrient values are calculated estimates per serving. A serving uses the portion size recorded in the recipe; changing the number of servings does not change the values per serving.

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