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C. Murphy
Salad with roasted fennel and roquefort
A tasty French recipe. The lunch contains the following ingredients: fennel bulb, rosemary (needles), walnuts, coarse sea salt, lemon pepper (mill), lemon juice, extra virgin olive oil, oakleaf lamella (100 g) and roquefort (cheese).
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Ingredients
Directions
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Preheat the oven grill.
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Clean fennel, halve and cut into very thin segments.
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Fry fennel with rosemary and walnuts in a baking dish.
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Sprinkle salt and lemon pepper to taste.
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Pour half of lemon juice and 2 tbsp of oil over it.
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Place 15 cm of grill under grill and roast mixture for 8-10 minutes.
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Spoil occasionally.
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Let fennel cool down until lukewarm.
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Rest of lemon juice with 2 tbsp oil until dressing, beat with salt and pepper.
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Skip the salad with a dressing and spread over two (pasta) plates.
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Distribute fennel and walnuts.
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Roquefort into pieces and put on salad.
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Delicious with baguette or thick slices of wholemeal bread..
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Nutrition
640Calories
Sodium6% DV135mg
Fat95% DV62g
Protein28% DV14g
Carbs1% DV4g
Fiber8% DV2g
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