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Nshawger
On the plate baked potatoes with rucola salad
A tasty recipe. The vegetarian main course contains the following ingredients: solid potatoes, olive oil with basil, shallots (in thin rings), salt flakes (salt flakes), watercress (75 g), rucola salad (75 g), white cheese with olives and garlic in oil (service department and 150 g) drained).
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Ingredients
Directions
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Preheat oven to 225 ° C.
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Clean potatoes, dry and (in food processor) slice or cut into wafer-thin slices.
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Scrape in potato slices with 1 tbsp basil oil.
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Cut out potato slices and shallots in thin layers over two plates.
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Salt crumbs above crumble, generously pepper over it and sprinkle 1 tbsp basil oil over it.
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Put dishes in oven and potatoes in 15 min.
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Golden brown and cooking trays.
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Remove stiff twigs from watercress.
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In a bowl, sprinkle the arugula and watercress with cheese and olives, add some of the marinade oil if necessary.
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Remove plates from oven and on each form a tower of salad..
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Nutrition
390Calories
Sodium7% DV160mg
Fat35% DV23g
Protein30% DV15g
Carbs11% DV32g
Fiber16% DV4g
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