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Robert Connolly
Salad of chioggiabite, goat cheese, watercress and pistachio nuts
Salad of chicory, chioggiabite, goat cheese, pistachios and balsamic vinegar
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Ingredients
Directions
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Heat a frying pan without oil or butter and toast the pistachios for 4 min. On medium heat.
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Remove from the pan, allow to cool and chop coarsely.
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Meanwhile cut the bottom of the stalk chicory and halve in length. Remove the hard core and cut lengthwise into thin strips.
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Peel the beets and halve them.
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Scrape with thin peeler on the cutting edge into thin slices, so that the nice pattern of the inside of these beets is clearly visible.
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Halve the grapes and remove the hard stems from the watercress.
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Divide the beet, chicory and watercress over the plates. Divide the goat cheese over it.
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Sprinkle with the pistachio nuts, freshly ground pepper and, if necessary, coarse sea salt.
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Drizzle with balsamic vinegar and oil.
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Nutrition
445Calories
Sodium15% DV360mg
Fat49% DV32g
Protein24% DV12g
Carbs8% DV25g
Fiber20% DV5g
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