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HERCATE
Fennel salad with carpaccio
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Ingredients
Directions
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Cut the stems and the green of the fennel bulb.
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Sauté the fennel bulb on a mandolin or in the food processor in wafer-thin slices over a bowl.
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Season the fennel slices with lemon juice, olive oil and some salt and freshly ground pepper. Let the salad stand for 10 minutes.
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In the meantime, also scrape the stalks into thin slices and finely chop the fennel green.
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Roast the pine nuts in a dry frying pan until golden brown. Put them on a plate.
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Fold the slices of carpaccio loosely and roll them into florets.
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Mix the arugula through the fennel salad and spread the salad over small plates.
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Divide the pine nuts, slices of fennel stalk, cheese flinters and fennel green over them and put the carpaccio boxes in between.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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