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Chef Rick
Tartare with greek salad
Tartar with salad and potato slices
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Ingredients
Directions
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Heat the oil in a frying pan and fry the potato slices in 8-10 min. Until golden brown. Place a lid on the pan for the first 5 minutes.
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Heat the oil in a frying pan and fry the tarttails in 8 min. Golden brown and just done.
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Cut the iceberg lettuce into strips, the tomatoes into pieces, the onion in thin half rings and the cucumber in half slices.
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Mix the iceberg lettuce, the tomatoes, the onion and the cucumber with the oil in a bowl. Season with salt and pepper. Sprinkle with the cheese cubes.
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Divide the potato slices and the tarttails over the plates and serve with the Greek salad.
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Nutrition
480Calories
Sodium27% DV650mg
Fat38% DV25g
Protein60% DV30g
Carbs11% DV34g
Fiber24% DV6g
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