Salade Paysanne De Clementine Recipe

Name: Salade Paysanne De Clementine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 30 g pine nuts; 50 g ham, raw smoked and diced; 50 g chicken livers; 3 tablespoons olive oil; 1 garlic clove; 1 tablespoon aceto balsamico; 1 pinch dried thyme; 75 g rucola; 2 tomatoes; 2 eggs, hard boiled and sliced; 8 black olives, sliced; 1 avocado, sliced

Servings: persons

30 g pine nuts
50 g ham, raw smoked and diced
50 g chicken livers
3 tablespoons olive oil
1 garlic clove
1 tablespoon aceto balsamico
1 pinch dried thyme
75 g rucola
2 tomatoes
2 eggs, hard boiled and sliced
8 black olives, sliced
1 avocado, sliced

1
dry roast the pine nuts in a dry fryingpan.
2
sprinkle some salt over them and let stand for a few minutes.
3
Fry the ham until it is brown and crisp.
4
sprinkel salt and pepper over the chicken livers and fry them in 1 tbsp of oil and with the garlic for aprox 4 minutes.
5
Make a dressing with 2 tbsp of oil, and the balsamico, thyme, salt and pepper.
6
Lay out the rucola on 2 plates.
7
Spead the tomato slices over the rucola and pour over the dressing.
8
Evenly divide the rest of the ingredients over the tomatoes leaving the pine nuts until last.
9
Serve immidiately.

704

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 30 g pine nuts, 50 g ham, raw smoked and diced, 50 g chicken livers, 3 tablespoons olive oil, and more.

Yes, Salade Paysanne De Clementine falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Salade Paysanne De Clementine

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