White Salad with Castelmagno Cheese

Vegetarian
Gluten Free
Very Healthy
Health score
100%
White Salad with Castelmagno Cheese
45 min.
1
1466kcal

Suggestions


Discover the delightful flavors of our White Salad with Castelmagno Cheese, a dish that not only tantalizes your taste buds but also promotes a healthy lifestyle. This vibrant salad is a perfect blend of fresh, crisp vegetables and the rich, creamy texture of Castelmagno cheese, making it an ideal choice for a light lunch or a sophisticated side dish.

What sets this salad apart is its unique combination of ingredients, including Belgian endive, cauliflower, and Jerusalem artichokes, all of which contribute to its refreshing taste and impressive health benefits. With a health score of 100, this vegetarian and gluten-free recipe is packed with nutrients while being low in calories, making it a guilt-free indulgence.

The creamy dressing, made from pureed cheese and Champagne vinegar, adds a luxurious touch that elevates the entire dish. Each bite is a harmonious blend of flavors and textures, from the crunch of the vegetables to the smoothness of the cheese. Whether you're looking for a main course or a side dish, this White Salad is sure to impress your guests and leave them craving more.

Ready in just 45 minutes, this recipe is not only easy to prepare but also a feast for the eyes, showcasing a beautiful array of colors and shapes. Treat yourself to this exquisite salad and enjoy a deliciously healthy meal that celebrates the best of seasonal produce!

Ingredients

  • large head belgian endive white thinly sliced lengthwise quartered
  • 0.3 medium head cauliflower trimmed thinly sliced lengthwise
  • 0.3 large celery root peeled thinly sliced
  • tablespoons champagne vinegar 
  • ounces cheese blue divided crumbled ( 1 scant cup)
  • small fennel bulb cored halved thinly sliced
  • medium sunchokes peeled thinly sliced
  • medium leek white halved thinly sliced ( part only)
  • 0.5 cup olive oil extra virgin extra-virgin
  • large parsnips peeled thinly sliced
  • small turnip halved thinly sliced

Equipment

  • bowl
  • blender

Directions

  1. Puree 1/2 cup cheese and vinegar in blender until smooth. With machine running, gradually add oil. Season dressing to taste with salt and pepper.
  2. Mix parsnip and all remaining ingredients in large bowl.
  3. Pour dressing over; toss to coat.
  4. Sprinkle remaining cheese atop salad.
  5. *A mild cow's-milk blue cheese from the Piedmont region of Italy.

Nutrition Facts

Calories1466kcal
Protein15.9%
Fat48.22%
Carbs35.88%

Properties

Glycemic Index
328
Glycemic Load
40.37
Inflammation Score
-10
Nutrition Score
71.929130367611%

Flavonoids

Eriodictyol
2.53mg
Apigenin
4.06mg
Luteolin
0.26mg
Kaempferol
2.89mg
Myricetin
0.2mg
Quercetin
3.22mg

Nutrients percent of daily need

Calories:1465.95kcal
73.3%
Fat:80.78g
124.28%
Saturated Fat:40.75g
254.68%
Carbohydrates:135.23g
45.08%
Net Carbohydrates:106.15g
38.6%
Sugar:53.34g
59.27%
Cholesterol:148.84mg
49.61%
Sodium:2701.34mg
117.45%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:59.94g
119.88%
Vitamin K:330.65µg
314.9%
Vitamin C:172.31mg
208.86%
Phosphorus:1512.24mg
151.22%
Calcium:1441.19mg
144.12%
Potassium:4491.59mg
128.33%
Manganese:2.56mg
128.16%
Fiber:29.09g
116.35%
Folate:452.41µg
113.1%
Iron:16.32mg
90.67%
Vitamin B6:1.59mg
79.66%
Vitamin B5:7.77mg
77.75%
Vitamin B2:1.31mg
76.89%
Vitamin A:3377.91IU
67.56%
Magnesium:267.89mg
66.97%
Vitamin B1:1mg
66.42%
Vitamin E:9.3mg
61.98%
Copper:1.14mg
57.06%
Zinc:8.27mg
55.14%
Selenium:38.42µg
54.88%
Vitamin B3:10.49mg
52.43%
Vitamin B12:2.42µg
40.35%
Vitamin D:0.99µg
6.61%
Source:Epicurious