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Ingredients Nadal Culinary Journey Droplets Home Chef Alt Camp Cocineros

Potato, Bean and Escarole Salad

Ingredients

1 potato
100 g round haricot bean
1 escarole
60 g oil
1 tsp Culinary Journey Nyora Pulp
Juice of ˝ lemon
Salt

Preparation

Boil the potato whole with skin for 10 minutes, starting from cold saltwater. Blanch the beans in the same water.
Aside, select light green escarole leaves, wash them and drain.
Add the Nyora Pulp, lemon juice, salt and oil in a mortar and mix well.
Remove the beans from the boiling water and refresh with water and ice. Drain.
Remove the potatoes, cool, peel and cut.
Mix everything, dress the salad and set the dish.