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Wise_goddess
Salad of chicory with thyme sprouts
A tasty recipe. The vegetarian starter contains the following ingredients: Dijon mustard, traditional olive oil, arugula, traditional olive oil and medium-sized egg.
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Ingredients
- 100 g unsalted butter or margarine
- 2 twig fresh thyme
- 90 g Sesame seed
- 150 g powdered sugar
- 1 mespoint salt
- Dl orange juice
- 50 g wheat flour
- Dl White wine vinegar
- El dijon mustard
- El mayonnaise
- 2 dl traditional olive oil
- Dl walnut oil
- Crop mixed salad variations possible
- 30 g arugula
- 13 g fresh chives
- 8 stump chicory
- 6 el traditional olive oil
- 1 tl powdered sugar
- Dl Red wine vinegar
- 3 medium sized egg
- 1 dl fresh cream
Kitchen Stuff
Directions
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Melt the butter. Ris the leaves of the sprigs of thyme and cut finely.
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Stir in the sesame seeds, powdered sugar and salt into a bowl. Add the orange juice and the butter while stirring.
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Keep stirring until a homogeneous mass is formed. Splash the flour and thyme. Let the dough stiffen in the refrigerator for approx. 10 hours.
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Preheat the oven to 150 ° C.
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Turn the dough into 12 rolls the size of a marble and place them on a baking sheet covered with parchment paper with at least 5 cm of space between them.
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Fry the gingerbread in approx. 10-15 min. Golden brown and let cool.
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Mix the white wine vinegar, mustard and mayonnaise in the food processor. Add the olive and walnut oil in a thin stream while turning.
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Let it spin until a nice bound dressing is created. Season with pepper, salt and icing sugar.
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Tear the frisée into pieces and dry. Tear the arugula into pieces and finely chop the chives.
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Cut the underside of the stalk of chicory, cut it in half lengthwise and remove the hard core.
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Cut off the tips of the leaves at 5 cm, wash them and put them in a clean, damp dishcloth until they are used. Cut the undersides of the leaves into strips.
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Heat the oil in a frying pan and fry the strips of chicory with the icing sugar while stirring in approx. 3-4 min. Al dente.
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Pour the red wine vinegar over it and let it evaporate. Season with salt and pepper.
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Beat the eggs with the whipped cream, chives and pepper and salt.
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Heat the oil in a large frying pan and pour in the egg mixture and let it flow over the pan bottom. Fry the egg until the top is dry.
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Cut the omelet into 8 points (2 per person).
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Put a ring shape on each board. Spoon the fried chicory and press lightly. Carefully remove the ring. Put a chat head on it.
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Divide the frisée and arugula over it and place the omelet loosely folded. Put another mess with frisée, arugula and omelette.
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Cover with a chat head. Divide the chicory leaves and chervil around them. Sprinkle with the dressing.
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Nutrition
970Calories
Sodium5% DV130mg
Fat123% DV80g
Protein30% DV15g
Carbs15% DV46g
Fiber40% DV10g
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