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Julie Tramp
Cocktail with smoked chicken
Festive salad with baby potatoes, leeks, eggs and smoked chicken.
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Ingredients
Directions
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Boil the potatoes in water with a little salt in 15 minutes until done.
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Wash the leeks and cut into half rings of 1 cm. Boil 1 minute in water with salt, drain and allow to cool. Press out as much moisture as possible with a spoon.
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Boil the eggs for 7 minutes, scare under cold water and peel.
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Drain the potatoes and allow to cool.
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Make a vinaigrette of the mustard, half of the vinegar and salt in a bowl. Beat the oil slowly with a whisk.
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Add the tarragon and season with pepper.
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Cut the eggs into pieces.
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Mix the potatoes, leeks and egg with the vinaigrette.
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Cut the chicken fillet into thin slices. Spoon the salad on the plates and put the chicken on it.
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Nutrition
205Calories
Sodium10% DV245mg
Fat20% DV13g
Protein26% DV13g
Carbs2% DV7g
Fiber8% DV2g
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