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Jessi
Carpaccio with a salad of chicory, rocket and pomegranate seeds
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Ingredients
Directions
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Grate half of the orange and squeeze it out.
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Use a spoon to scoop out the red seeds from the pomegranate and remove the white skins in between.
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In a bowl, mix the dressing from the carpaccio packages with the orange zest and a couple of tablespoons of orange juice.
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Cut the ass of the shrub chicory and cut it lengthwise into thin strips.
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In a bowl, mix the chicory strips with arugula and pomegranate seeds with a few tablespoons of dressing.
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Spread the slices of carpaccio on the plates and in the middle shovel a mountain of chicory salad.
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Divide the cheese flinters and the pine nuts over the salad.
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Drip the rest of the dressing on the meat.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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