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Cecilia McGinnis
Mini-bean salad
A tasty recipe. The vegetarian starter contains the following ingredients: haricots verts, green asparagus tips (a 100 g), orange juice, mustard, olive oil, lamb's lettuce (a 75 g), olives (taggia (potje a 180 g)) and parmesan cheese (piece).
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Ingredients
Directions
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In little salt water boil the haricots verts in 5 minutes until al dente, remove them from the pan and rinse them with cold water.
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Cook the asparagus tips in the same water for 1-2 minutes and also rinse with cold water.
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Cut the tip of the haricots vertically and cut them in half lengthwise.
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Beat the orange juice with mustard, olive oil and salt and (freshly ground) pepper to taste.
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Mix the lamb's lettuce, haricots verts and the asparagus tips with the orange dressing.
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Divide the salad into 4 saucers, garnish with halved taggia olives and some curls of parmesan cheese.
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Sprinkle with some orange peel and (freshly ground) pepper to taste..
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Nutrition
0Calories
Sodium9% DV210mg
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Fiber40% DV10g
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