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Krista Malone
Crunchy salad of asparagus, granny smith and lemon balm
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Ingredients
Directions
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Blender all ingredients for the vinaigrette with the hand blender or food processor.
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Season with salt.
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Peel the asparagus with a peeler, remove the bottom 1 to 2 cm.
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Put away the peelings.
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Plan long ribbons from each asparagus with the peeler from the bottom.
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Marinate 20 to 30 minutes in half of the vinaigrette.
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Light or cut small squares or rounds from the sandwiches without using the crust.
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Put the pieces of bread on an oven plate.
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Mix the sunflower oil with the sesame oil and a little salt, drizzle the bread.
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Bake the crostinis for 10 minutes at 190 ° C.
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Meanwhile, cut the pickles into cubes and the radishes into very thin slices.
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Cut the Smith into thin slices and mix with the asparagus salad.
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Divide the asparagus salad over the plates.
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Garnish with the crostinis, slices of radish, lamb's lettuce, pickles, cheese, smith and lemon balm.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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