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Paulisee
Carpaccio with marinated carrots
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Ingredients
Directions
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Chop the pistachios coarsely.
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Peel the carrots with a peeler and scrape them with the peeler in long thin ribbons.
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In a bowl, beat the orange juice with the vinegar, cumin, olive oil, orange zest and some salt and freshly ground black pepper to make a dressing.
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Scoop the carrots through and marinate for 1 hour.
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Roast the pistachio nuts in a dry frying pan light brown, let them cool down on a plate.
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Take the carrot ribbons out of the dressing with a slotted spoon and let them drain above it.
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Spread the carpaccio on plates and spread the rocket and carrot ribbons in the middle.
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Sprinkle the pistachio nuts and cheese flinters (of the carpaccio).
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Drop some dressing over the carpaccio.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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