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L.ellison315
Meal salad with bacon, haricots verts and baked beans
Meal salad of romain lettuce with bacon, haricots verts, tomatoes, baked beans and cress.
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Ingredients
Directions
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Bring a saucepan with water to the boil and boil the eggs in almost 7 minutes. Let it frighten under cold running cold water, peel and halve.
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Meanwhile, bring a pot of water with salt, if necessary, to the boil. Remove the stalk of the haricots verts and cook the beans in 4 min. Until al dente.
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Drain in a colander, rinse cold under running water and drain.
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Heat a frying pan without oil or butter and fry the bacon in 5 minutes until crispy. Turn halfway.
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Remove from the pan, but let the fat sit. Let the bacon drain on kitchen paper.
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Clean the garlic and cut finely. Put the kidney beans in a colander, rinse under cold running water and drain.
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Fry the beans with the garlic, thyme, pepper and salt in the remaining bacon fat for 5 minutes on medium heat. Shake regularly.
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Meanwhile, wash the tomatoes and cut into parts. Mix the haricots verts, tomatoes and lettuce on the large flat dish and spread the beans over it.
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Sprinkle with the caesard dressing, crumble the bacon above, place the egg halves on top and garnish with the cress.
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Nutrition
375Calories
Sodium33% DV795mg
Fat23% DV15g
Protein52% DV26g
Carbs9% DV28g
Fiber64% DV16g
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