Directions:
- Put the eggs and turnips in a saucepan, cover with water and bring to a boil. Remove from the heat and let stand, covered, 10 minutes. Remove the eggs but keep the turnips in the hot water, covered, until tender, 2 to 3 more minutes. Peel the eggs and cut into quarters.
- Drain the turnips, then return to the warm pan and toss with the butter (turn on the heat to melt the butter if needed). Add the tarragon, chives, olive oil and lemon juice and toss.
- Toss the endive, lettuce, escarole, celery and beans in a large
- Bowl and season with salt and pepper. Add the eggs and turnip mixture and gently toss again.
- Per serving: Calories 399; Fat 27 g (Saturated 9 g); Cholesterol 345 mg; Sodium 222 mg; Carbohydrate 26 g; Fiber 9 g; Protein 16 g
- Photograph by Antonis Achilleos
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 431.07 Kcal (1805 kJ) | ||
| Calories from fat | 251.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28g | 43% | |
|---|---|---|---|
| Cholesterol | 302.59mg | 101% | |
| Sodium | 656.55mg | 27% | |
| Potassium | 1350.16mg | 29% | |
| Total Carbs | 27.47g | 9% | |
| Sugars | 5.82g | 23% | |
| Dietary Fiber | 14.89g | 60% | |
| Protein | 18.91g | 38% | |
| Vitamin C | 50.4mg | 84% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 5.4mg | 30% | |
| Calcium | 270.6mg | 27% | |
| Amount Per 100 g | |||
| Calories | 62.53 Kcal (262 kJ) | ||
| Calories from fat | 36.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.06g | 43% | |
|---|---|---|---|
| Cholesterol | 43.89mg | 101% | |
| Sodium | 95.24mg | 27% | |
| Potassium | 195.85mg | 29% | |
| Total Carbs | 3.98g | 9% | |
| Sugars | 0.84g | 23% | |
| Dietary Fiber | 2.16g | 60% | |
| Protein | 2.74g | 38% | |
| Vitamin C | 7.3mg | 84% | |
| Iron | 0.8mg | 30% | |
| Calcium | 39.2mg | 27% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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