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Ricki
Salad paysanne de clémentine
A tasty French recipe. The main course contains the following ingredients: meat, pine nuts (bag a 65 g), thin bacon strips (duobakje a 250 g), chicken liver, olive oil, garlic (pressed), balsamic vinegar (white), dried thyme, lamb's lettuce (75 g), tomatoes (in parts), eggs (hard-boiled and in parts), black olives (in slices) and avocado (in parts).
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Ingredients
Directions
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Roast the pine nuts in a dry frying pan until golden brown. Sprinkle with a little salt and set aside for a while. Fry the bacon strips brown and crispy. Sprinkle the chicken liver with salt and (freshly ground) pepper and fry in 1 tablespoon of oil with the garlic in about 4 minutes around brown.
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Beat a dressing of 2 tablespoons of oil and the balsamic vinegar and season with the thyme and salt and pepper to taste. Divide the lamb's lettuce over 2 plates. Put the tomato on top and pour the dressing over it. Divide the bacon, the deliveries, the eggs, the olives and the avocado over the salad. Sprinkle with the pine nuts. Serve directly with crunchy ciabatta bread.
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Nutrition
640Calories
Sodium0% DV1.565mg
Fat88% DV57g
Protein44% DV22g
Carbs4% DV12g
Fiber56% DV14g
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