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TRIGGERPAL
Crispy carpaccio
Carpaccio just a little different, with extra bite.
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Ingredients
Directions
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Put the dressing, cheese and pine nuts from the carpaccio packaging in the container of the hand blender.
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Grate the Parmesan cheese and add with the mayonnaise and water to the pine kernel mixture. Puree into a dressing.
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Put half of the arugula on the plates. Put a pappadum on it and spread the rest of the arugula over it.
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Place the slices of carpaccio on them and spread the dressing in a stripe pattern with a spoon.
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Halve the chives and sprinkle over the carpaccio. Sprinkle with the oil and add black pepper.
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Nutrition
255Calories
Sodium12% DV290mg
Fat26% DV17g
Protein38% DV19g
Carbs2% DV6g
Fiber4% DV1g
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