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Introduction – 0:00
Green Salad (02:03)
2 cups of Arugula or Rocket
1 cup of mixed herbs and tender stems (parsley, dill, mint, coriander, chives)
1 tbsp of pine nuts
1 pc of garlic
2 tbsp crispy shallots
1 lemon
1 tbsp Dijon mustard
¼ cup extra virgin olive oil
2 tbsp red wine vinegar
Salt and pepper to taste
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Roasted Caprese (04:25)
1 ½ cup of cherry tomatoes
1 ½ cup small belle peppers or 1 large bell pepper
1 burrata
¼ cup extra virgin olive oil
Salt and pepper to taste
1 tbsp balsamic vinegar
1 handful of basil leaves
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Tuna Nicoise 2.0 (06:20)
6 small potatoes (kipfler)
3 eggs
1 can of tuna
1 cup of green beans
4 red radish
1 shallot
1 tsp sugar
1 tsp apple cider vinegar
1 tbsp of caper
10 pitted olives
4 baby cucumbers
Fresh herbs to plate: dill, flat leaf parsley, chives
For our dressing Mix together 4 tbsp of Greek yogurt, 1 tsp of mustard, with ½ tsp of horseradish, ¼ cup of extra virgin olive oil, 1 tbsp of red wine vinegar, the juice of 1 lemon, salt and pepper to taste.
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Iceberg with Green Dressing (09:32)
½ cup pistachios
2 wedges of cold iceberg lettuce
Dressing: 1 clove of garlic, ¼ cup of pine nuts, 1 cup of basil, the juice of 1 lemon, 2 tbsp of mayo, 1 bunch of chives, mint and coriander. Blend until nice and pasty. Add ¼ cup of extra virgin olive oil, 1 tsp of balsamic vinegar and 2 tbsps of grated parmesan cheese.
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