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Kristingaddis
Fennel salad with blackberries and pecorino
Salad with fennel, lamb's lettuce, pecorino and blackberries.
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Ingredients
Directions
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Heat a frying pan without oil or butter and grill the pine nuts. Remove from the pan and allow to cool on a plate.
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Meanwhile, put the basil, oil, yogurt and blackberries in a tall cup and puree into a dressing. Season with salt and pepper.
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Cut the stems and a piece of the bottom of the fennel tubers, halve in length, remove the hard core and cut into strips that are as thin as possible.
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Divide the lamb's lettuce and fennel on a nice dish. Scrape the cheese and carefully mix everything.
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Divide the blackberries and sprinkle with the dressing. Sprinkle with the pine nuts.
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Nutrition
205Calories
Sodium15% DV360mg
Fat25% DV16g
Protein14% DV7g
Carbs2% DV6g
Fiber20% DV5g
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