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Mary Beth Hanford
Salad roscoff
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Ingredients
Directions
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Beat the mustard for the vinaigrette with the cider and pour in the oil.
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Beat in the mayonnaise and herbs and season with salt and pepper.
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Bring water with salt to the boil and blanch the cauliflower in about 4 minutes. Rinse under cold water and let it drain well.
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Spoon the vinaigrette through the lukewarm cauliflower and spread over 4 plates. Divide the pieces of egg and shrimp over them and garnish with the chervil.
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Nutrition
205Calories
Sodium0% DV0g
Fat22% DV14g
Protein24% DV12g
Carbs2% DV5g
Fiber0% DV0g
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