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Laura Poincot
Salad with roast beef and sharp sauce
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Ingredients
Directions
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Carefully remove the iceberg leaves and place them in ice water with the radishes.
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Keep some coriander behind to garnish. Put all ingredients for the dressing in a measuring cup and grind with a hand blender into a fine green mixture. If necessary, season with some salt.
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Dry the salad leaves and place them as bowls on a dish.
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Cut the radishes into thin slices and spread them over the bowls.
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Take the slices of meat through the dressing and drape them on the snails.
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Finish with some coriander and the rest of the dressing.
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Nutrition
195Calories
Sodium0% DV0g
Fat20% DV13g
Protein30% DV15g
Carbs1% DV4g
Fiber0% DV0g
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