Salad of red chicorée
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Salad of red chicorée |
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| Top shredded red chicorée leaves with sliced spring onions, canned tangerine slices and lightly roasted cashew nuts or pine nuts. Prepare a dressing of olive oil, vinegar or lemon juice or mixture of both, a bit of orange juice, dash of tabasco, salt and white pepper. | ||||
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| Add 1/2 cucumber, sliced or diced, to chicorée. | ||||
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