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IRACKAWAY
Haricots verts salad with grapefruit
Starter with haricots verts, spring onions, grapefruit and orange.
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Ingredients
Directions
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Grate the orange zest of the orange for the dressing. Halve the fruit and press 1 half. Put the juice and 2 tsp grater together in a bowl.
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Cut the spring onion into thin rings and stir in the lemon juice with the oil. Season with (freshly ground) pepper and possibly salt.
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Use a sharp knife to cut the skin and the white skin of the grapefruit. This is easiest if you peel them in a circular motion.
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Cut the segments of flesh from the membranes, so that you can easily pop out the flesh with your knife.
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Remove the stem set from the haricots verts, leave the tip.
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Bring a pan of water with salt to the boil and boil the haricots verts for about 3 minutes until al dente.
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Drain and scoop the dressing through the haricots verts. Season with pepper and salt.
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Put the grapefruit wedges through and spread the salad over 4 plates.
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Nutrition
200Calories
Sodium36% DV855mg
Fat23% DV15g
Protein6% DV3g
Carbs5% DV14g
Fiber60% DV15g
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