Filter
Reset
Sort ByRelevance
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).
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Haricots verts clean and halve.
-
Haricots boil for about 4 minutes al dente, rinse in strains of haricots under cold running water and drain.
-
Lemon brooms and 2 teaspoons peel off grating.
-
Squeeze out the lemon.
-
In a bowl of lemon juice with grated lemon peel, oil and cheese, beat into a dressing.
-
Season with salt and pepper.
-
Pecans chop coarsely.
-
In a bowl of lamb's lettuce, rocket and haricots, mix with 2 tablespoons of dressing and two thirds of pecans.
-
Spread salad over four plates.
-
Place the slices of roquefort on top and sprinkle the rest of the dressing over it.
-
Garnish with leftover pecans.
-
Serve with coarse brown bread..
Blogs that might be interesting
-
20 minLuncharound hard bun, mustard, iceberg lettuce, tuna, anchovy fillet, capers, olive, sun-dried tomato, egg, Caesar Dressing, Red onion,salad niçoise in a bread roll -
10 minLunchshawarma sandwiches, chorizo sausage, Bell Pepper Salad, rocket lettuce melange,spicy pita bread -
5 minLunchwalnuts, multigrain bread, Apple syrup, young cheese, apples,slice of cheese apple -
20 minLuncholive oil, butter, Red onion, garlic, Brown sugar, honey, balsamic vinegar, soy sauce, ketjapmarinademanis, hard goat cheese, flat leaf parsley, flour, flour, cayenne pepper, butter, Parmesan cheese,red onion slices
Nutrition
510Calories
Sodium0% DV10mg
Fat72% DV47g
Protein34% DV17g
Carbs3% DV8g
Fiber36% DV9g
Loved it