Salad with carpaccio and truffle dressing

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With this festive and quick carpaccio salad you conjure up an instant smile with your table companions!


For the dressing



 Boil the eggs for about 10 minutes. Meanwhile, cut or pull the carpaccio into small pieces and toast the slices of bread in the toaster. Also cut the sun-dried tomato and the eggs into smaller pieces. Then cut the slices of bread into small croutons or festive stars. For the dressing, mix the truffle mayonnaise with a small squeeze of lemon juice.
 Divide the lettuce between 2 plates and place the carpaccio, egg and sun-dried tomato on top. Finish the dish with the bread croutons and pine nuts. Drizzle with some truffle dressing.

Source: Leukerecepten by leukerecepten-nl.
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