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Morgan Hebert
Roast beef salad with chicory
Salad of roast beef, shallots, thyme, gorgonzola, crème fraîche, milk, chicory and beetroot.
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Ingredients
Directions
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Preheat the oven to 200 ° C. Cut the shallots into pieces. Ris the leaves of the sprigs of thyme.
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Divide the shallot and half of the thyme over a griddle covered with parchment paper.
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Sprinkle with the oil and grate in the middle of the oven in about 20 minutes until golden brown.
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Meanwhile, mix the gorgonzola with the crème fraiche, the milk and the rest of the thyme leaves. Season with pepper.
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Meanwhile, cut the bottom of the stalks of chicory and cut them in half. Cut the praise into narrow parts.
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Take the shallots from the oven and mix directly with the chicory and the beetroot. Divide the blue cheese dressing over it.
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Make florets from the roast beef and put them on the salad.
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Nutrition
290Calories
Sodium10% DV240mg
Fat29% DV19g
Protein34% DV17g
Carbs4% DV11g
Fiber12% DV3g
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