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See below ingredients and instructions of the recipe
400 g Canned flageolets
2 tb Pesto sauce (see recipe)
-Or a little more
75 g Small button mushrooms
-- finely sliced
This is a fantastic salad, prepared in no time at all, and at very
little cost. Serve it with warm nan bread and one or two other
interesting salads.
Drain the flageolets and reserve a little of the liquid. Mix the
pesto with 1 tbs of the liquid, adding more if necessary to bring to
a mayonnaise consistency. Dress the flageolets in the pesto mixture,
and fold in the mushrooms. Mix well. Leave to stand at room
temperature for an hour or two before serving. Heap on to soft
lettuce leaves lightly dressed with vinaigrette and serve.
Copyright Rosamond Richardson 1996
Meal-Master format courtesy of Karen Mintzias
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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