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Vikiarei
Romanesco salad with tomato and olive
Salad for the Christmas dinner of romanesco, tomato, pine nuts and olives.
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Ingredients
Directions
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Preheat the oven to 200 ° C. Bring a pot of water to the boil.
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Divide the romanesco into small florets and cook for 5 minutes. Drain in a colander, rinse with cold running water and drain well.
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Put the florets in a large flat dish.
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In the meantime, put the to to the branch in the large baking dish and drizzle with the olive oil.
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Put the pine nuts in the smaller oven dish. Roast the to and pine nuts at the same time for 10 minutes in the middle of the oven.
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In the meantime, finely chop the fresh herbs and put them in a container. Add the rest of the oil and season with salt and pepper.
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Mix the oil through the romanesco boxes. Divide the pine nuts and olives over them and put the tomatoes on them. Drizzle with the balsamic vinegar.
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Nutrition
170Calories
Sodium5% DV120mg
Fat20% DV13g
Protein8% DV4g
Carbs3% DV8g
Fiber16% DV4g
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