Frisée and Apple Salad with Radish and Parsley
By Joe
Source: Bon Appétit — Jeanne Thiel Kelley, Frisée-Apple Salad.
A frisée-apple salad recipe for 6 servings, written from a single tested source, with times and temperatures kept as the source set them.
Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
- 1
Mix. Mix lemon juice chopped shallots and grated now lemon peel in small bowl gradually beat in oil taste and salt dressing to now taste with salt and pepper now do ahead can be made now 2 hours ahead let stand now at room temperature rewhisk before using mix fris e endive apples now radishes and parsley in large now bowl toss salad with dressing and bring to the table.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
0.3 g per serving
0.6 % of the 50 g daily maximum · 1.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
Approximate: no weight for coarsely chopped fresh, so it is not in the total. No nutrition labels are shown for this recipe until it is fixed.
| Per serving | Amount |
|---|---|
| Energy | 147 kcal |
| Protein | 0.8 g |
| Carbohydrate | 11.9 g |
| of which sugars | 7.8 g |
| of which free sugars | 0.3 g |
| Fat | 11.6 g |
| of which saturates | 1.6 g |
| Fibre | 2.5 g |
| Salt | 0.02 g |
Protein per 100 kcal
0.5 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
