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Deborah

Deborah Dana

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Recipe of Salad with Cheese Chicharrón
Recipe

Salad with Cheese Chicharrón

30 mins
Half
13
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A rich salad of arugula type lettuce and cherry tomatoes with a crackling of Parmesan cheese.
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Ingredients

4 portions
  • 4 cups arugula, washed
  • 1 cup cherry tomato
  • 4 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon lemon juice
  • 150 grams parmesan cheese, grated
  • to taste black pepper, to taste

Preparation

Preheat the oven to 180 degrees centigrade.
Prepare a baking sheet with aluminum foil and a little vegetable spray.
Using a large circular cookie cutter place a bed of Parmesan cheese, repeat 3 times to have 4 circles of Parmesan cheese in front of you.
Bake for 10 minutes or until lightly browned. Remove from the oven and allow to cool for 3-4 minutes.
With a spatula remove from the aluminum and place on a roller to cool with the shape of the roller.
In a bowl, mix the olive oil, vinegar, lemon and salt and pepper to taste. Add salad and tomatoes and mix.

PRESENTATION

To serve place on a salad plate 1/4 of the salad and on it a crackling of cheese.

TIPS

If there is no arugula type lettuce you can use any other.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
209.1
kcal
10.46%
Carbohydrate, by difference
3.7
g
1.23%
Protein
10.6
g
21.2%
Total lipid (fat)
16.9
g
26%
100
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Provided by USDA
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