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Annie Bida
Fresh spring salad with mackerel, bantam and radish
Salad of romain lettuce, potatoes, egg, radish, cucumber, chives and smoked mackerel.
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Ingredients
Directions
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Wash the (unpeeled) potatoes, halve in length and cook them with a little salt in 14 minutes until tender. Drain and allow to cool slightly.
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Boil the eggs hard in 8 minutes. Scare under cold running water, peel them and cut into pieces.
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Meanwhile, cut the hard bottom of the lettuce heads and cut the lettuce lengthwise into strips. Cut the radish into quarters.
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Cut the tomato into thin slices and the unpeeled cucumber into slant slices.
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Slice the chives. Put de of the chives with the yogurt, water and oil in a high beaker and puree with the hand blender into a dressing.
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Season with pepper and salt.
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Mix the lettuce, radish, tomato and cucumber with the potatoes and spread over the flat dish.
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Remove the skin and any grits from the mackerel and spread the fish with a fork into pieces.
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Divide the fish and the egg cubes over the salad. Drizzle with the dressing and sprinkle with the rest of the chives.
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Nutrition
580Calories
Sodium17% DV400mg
Fat37% DV24g
Protein58% DV29g
Carbs19% DV57g
Fiber40% DV10g
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