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Snowyval
Lentil-chicory salad with mustard cervelat
Salad of lettuce, cervelat, chicory, lentils and pickles with mustard and beet and feta.
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Ingredients
Directions
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Remove the skin from the cervelat. Cut the sausage lengthwise in four and then into pieces of ½ cm.
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Heat a frying pan without oil or butter and fry the sausage in 5 minutes until crispy. Drain on kitchen paper.
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Meanwhile, cut the bottom of the stalk chicory and cut the chicory in half lengthwise. Remove the hard core. Cut the leaves lengthwise into strips of 1 cm wide.
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Put the lentils in a colander, rinse under cold running water and let drain well. Let the pickles cubes drain, but collect the moisture.
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Mix 2 tablespoons of liquid (4 persons) from the jar of pickles with the oil and mustard into a dressing. Season with pepper.
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Mix the lettuce in a bowl with the chicory, the lentils, pickle, beet and the dressing. Crumble the feta above and divide the cervelat over it.
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Nutrition
575Calories
Sodium0% DV1.160mg
Fat62% DV40g
Protein54% DV27g
Carbs7% DV22g
Fiber36% DV9g
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