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home > recipes > salads and dressings > warm salad of stir-fried camel with walnuts and potato croutons
Serves 4 Ingredients: 1/2-lb. camel loin, rump or cube roll 2 large potatoes 1/4-lb. mesclun leaves 1 1/2 oz. walnut halves, slightly broken 3 tablespoons walnut oil 1 tablespoon balsamic vinegar 1 bunch chopped chives A little olive oil Method: Peel and cut the potatoes into small dice, about 1/2-in. size. Fry until golden in a little olive oil. Slice the camel (trimmed of all connective tissue), pears into thin strips and saute quickly in a hot pan or wok. Dress the mesclun leaves with the walnut oil and the balsamic vinegar and arrange on a plate with broken walnut halves. Add the warm camel strips and potato croutons and drizzle with a little extra walnut oil. Sprinkle over the chives. Note: as a variation, dust the meat with some Moroccan spices such as ras el hanout before cooking.

Warm Salad of Stir-fried Camel with Walnuts and Potato Croutons


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list all recipes for SALADS (258)
list all Middle Eastern recipes (127)
list all recipes by MACBENAH (1)


   

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keyword: salad
keyword: fried
keyword: camel
keyword: walnuts
keyword: potato
keyword: croutons
ethnicity: middle eastern
recipes for salads
recipes by MacBenah
Email Address:
(posted February 14, 2006)

Serves 4

Ingredients:
1/2-lb. camel
loin, rump or cube roll
2 large potatoes
1/4-lb.
mesclun leaves
1 1/2 oz.
walnut halves, slightly broken
3 tablespoons
walnut oil
1 tablespoon
balsamic
vinegar
1 bunch chopped chives
A little
olive oil

Method:
Peel and cut the potatoes into small dice, about 1/2-in. size. Fry until golden in a little
olive oil. Slice the camel (trimmed of all connective tissue), pears into thin strips and saute quickly in a hot pan or wok. Dress the mesclun leaves with the walnut oil and the balsamic vinegar and arrange on a plate with broken walnut halves. Add the warm camel strips and potato croutons and drizzle with a little extra walnut oil. Sprinkle over the chives.

Note: as a variation,
dust the meat with some Moroccan spices such as ras el hanout before cooking.


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