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Jamesmaz
Carpaccio of smoked meat with bean salad
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Ingredients
Directions
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Bring a pan with plenty of water and salt to the boil. Cut the beans in the length once and cook them in about 3 minutes until al dente. Rinse them with cold water and let them drain well.
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Beat the mustard, vinegar and oil a smooth dressing and season with salt and pepper. Spoon the majority of the dressing together with the fresh herbs through the beans and leave to withdraw.
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Divide the smoked meat over 4 flat plates and sprinkle with strips of pickle.
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Sprinkle the meat with the remaining dressing. In the middle of the plate, create a nice mountain of bean salad. Serve immediately.
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Nutrition
125Calories
Sodium0% DV0g
Fat9% DV6g
Protein24% DV12g
Carbs1% DV4g
Fiber0% DV0g
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