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Roland G. Mandish
Autumn salad with fried ricotta and smoked chicken
A tasty recipe. The starter contains the following ingredients: poultry, ricotta, whipped cream, thyme, extra virgin olive oil, shallots (chopped), red wine vinegar, Dijon mustard, smoked chicken breast (finely chopped), carrots (grated), chicory and lamb's lettuce (75 g).
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Ingredients
Directions
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Preheat oven to 225 ° C.
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Fry Ricotta in bowl with cream and season with salt and pepper.
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Prepare the Ricott mixture in the baking dish, sprinkle the thyme over it and sprinkle a few drops of oil over it.
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Ricotta in the middle of an oven in approx.
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20 min.
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In the meantime, place shallot in vinegar, add salt and pepper to taste and marinate shallot for 5 minutes.
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Stir in mustard and add remaining oil.
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Smoked chicken and carrots by dressing.
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Take Ricotta out of the oven and let it cool down for a while.
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Loosen chicory leaves and halve in length.
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Remove any carrots from lamb's lettuce.
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In a bowl of lamb's lettuce with chicory, stir with half of chicken mixture.
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Spread the salad over four plates, create fried ricotta and spoon the rest of chicken mixture around it..
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Nutrition
255Calories
Sodium41% DV990mg
Fat29% DV19g
Protein32% DV16g
Carbs2% DV5g
Fiber24% DV6g
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