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H Sankey
Stacked waldorf salad
A tasty French recipe. The starter contains the following ingredients: poultry, celeriac (peeled), vegetable stock (from tablet), freshly sour apples (eg Granny Smith), lemon (squeezed), sour cream (125 ml cup), mayonnaise, smoked chicken fillet ((a 160 g), in thin slices), walnuts ((110 g), coarsely chopped) and white raisins (bag 500 g).
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Ingredients
Directions
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Cut the celeriac into slices of 2 mm. Bring the broth to the boil. Let the celeriac cook for 4 minutes in the broth (blanch). Drain and rinse with cold water.
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Remove the core of the apples with the apple drill. Cut the apples into slices of 2 mm. Drizzle directly with the lemon juice to prevent discoloration. Mix the sour cream and mayonnaise into a dressing. Dilute with 2 tbsp water and season with salt and pepper.
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Make a stack of celeriac, apple and chicken fillet on 6 plates. Divide the dressing over it and sprinkle with the nuts and raisins.
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Nutrition
340Calories
Sodium9% DV215mg
Fat31% DV20g
Protein38% DV19g
Carbs7% DV21g
Fiber0% DV0g
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