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Food Blog

Recipes from "Finn-Erik Cooks"

Finn-Erik Cooks - Salad from Two Hands NYC

8/9/2018

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Recipe below video
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Ruccola salad
Handfull of walnuts
Handfull of dried cranberries
One large sweet potato
2 dl of stock (chicken, beef or vegetable)
1 dl quinoa
​1 block of feta cheese
Whole nutmeg
Smoked sea salt
Pepper
Chili powder
​Olive oil
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Bring stock to a boil and cook the quinoa seeds on medium heat for 15-20 minutes. Let all the stock soak into the seeds.

Chop sweet potato into cubes.
​Put in pan and add smoked sea salt, fresh ground pepper, chili powder and olive oil. Massage it well in and roast in super hot oven. I use the grill function and 250 degrees Celius. It takes about 10-15 minutes. You're looking for that slightly burnt feeling.
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Roast the walnuts in a pan.​
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Plate the salad starting with ruccola. Then spread the quinoa seeds finely all over the salad. Take a fresh, whole nutmeg and grind it over the salad. You should use close to a table spoon for each plate. Add roasted walnuts, sweet potato and cranberries.
​Finish of by drizzling  fine feta cheese on top. Enjoy!

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