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Holly B
Camembert with salad and dressing
Baked camembert with baby potatoes, haricots verts, oakleaf lamella and cherry tomatoes
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Ingredients
Directions
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Heat the oil in a frying pan. Fry the potatoes in 10 minutes until golden brown and done.
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In the meantime, cook the haricots verts in 5 minutes. Rinse briefly under running cold water until they are lukewarm.
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Heat the oil in a frying pan. Fry the camemberts in 2 min. Per side golden brown and crispy.
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Cut the shallots into thin half rings. Spread the lettuce, haricots verts, tomatoes and shallots over the plates.
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Sprinkle with the dressing. Put the camemberts on it. Serve with the potatoes.
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Nutrition
555Calories
Sodium0% DV1.185mg
Fat43% DV28g
Protein52% DV26g
Carbs15% DV46g
Fiber32% DV8g
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