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AMYDANIELLE1
Chicory salad with caramel apple and fricandeau
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Ingredients
Directions
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Heat the butter with the sugar until it caramelises and shake the pan a little to melt the sugar crystals evenly.
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Carefully add the apples and a pinch of salt. Shake the apples in the caramel for a few minutes until they shine and are warm, but still firm.
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Remove the pan from the heat source and let it cool down. Cut the stalks of chicory and loosen the leaves. Put them together with the watercress in cold water.
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Mix the ingredients for the dressing and season with salt and pepper. Allow the chicory and watercress to drain well and dry if necessary.
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Scoop the dressing through the leaves and spread over 4 plates. Divide the fricandeau over it and place the lukewarm caramel apples on it. Grind a little pepper over it.
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Nutrition
255Calories
Sodium0% DV0g
Fat23% DV15g
Protein24% DV12g
Carbs6% DV17g
Fiber0% DV0g
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