A rustic Caesar salad with tahini dressing, rye bread croutons and Västerbottensost
Dagmar's Kitchen
Dagmar's Kitchen
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Ingredienser

  • 2/3 cup beluga lentils + 1 1/4 cup water
  • 8 romaine salad leaves, rinsed and roughly chopped
  • 8 kale leaves, rinsed de-stemmed and finely chopped
  • 2 pears, cut into cubes or wedges
  • 1/2 cup dried cranberries
  • l/2 cup walnut halves
  • 4 slices rye bread + 3 tbsp rapeseed oil
  • Västerbotten cheese, shaved
  • Tahini dressing
  • 4 tbsp tahini
  • 5-6 tbsp water
  • juice from 1 lemon 2-3 tsp flaxseed oil
  • 1 tsp dijon mustard
  • 1 garlic clove, finely chopped
  • ¼ tsp sea salt
  • ¼ tsp freshly ground black pepper
  • 1/2 cup Västerbotten cheese, finely grated

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