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Shannon LePage
Lunch salad with roquefort
A tasty French recipe. The vegetarian lunch contains the following ingredients: haricots verts (150 g), lemon, extra virgin olive oil with basil, Formaggio da Pasta (a 100 g), salt and freshly ground black pepper, pecans (80 g), lamb's lettuce, arugula (lettuce) and roquefort (cheese pre-cut into thin slices).
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Ingredients
Directions
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Haricots verts clean and halve.
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Haricots boil for about 4 minutes al dente, rinse in strains of haricots under cold running water and drain.
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Lemon brooms and 2 teaspoons peel off grating.
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Squeeze out the lemon.
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In a bowl of lemon juice with grated lemon peel, oil and cheese, beat into a dressing.
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Season with salt and pepper.
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Pecans chop coarsely.
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In a bowl of lamb's lettuce, rocket and haricots, mix with 2 tablespoons of dressing and two thirds of pecans.
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Spread salad over four plates.
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Place the slices of roquefort on top and sprinkle the rest of the dressing over it.
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Garnish with leftover pecans.
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Serve with coarse brown bread..
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Nutrition
510Calories
Sodium0% DV10mg
Fat72% DV47g
Protein34% DV17g
Carbs3% DV8g
Fiber36% DV9g
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