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Camembert with salad and dressing
 
 
4 ServingsPTM15 min

Camembert with salad and dressing


Baked camembert with baby potatoes, haricots verts, oakleaf lamella and cherry tomatoes

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Directions

  1. Heat the oil in a frying pan. Fry the potatoes in 10 minutes until golden brown and done.
  2. In the meantime, cook the haricots verts in 5 minutes. Rinse briefly under running cold water until they are lukewarm.
  3. Heat the oil in a frying pan. Fry the camemberts in 2 min. Per side golden brown and crispy.
  4. Cut the shallots into thin half rings. Spread the lettuce, haricots verts, tomatoes and shallots over the plates.
  5. Sprinkle with the dressing. Put the camemberts on it. Serve with the potatoes.


Nutrition

555Calories
Sodium0% DV1.185mg
Fat43% DV28g
Protein52% DV26g
Carbs15% DV46g
Fiber32% DV8g

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