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Vicki Gabereau
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SPRING SALAD OF PEAS, BROAD BEANS, FETA CHEESE
With asparagus, Baby Gem, Udo’s Oil and Sherry Vinegar.
INGREDIENTS
Shelled broad beans 20 Grams Blanched peas 20 Grams Baby gem 6 Leaves Asparagus Green 4 Each White Asparagus 4 Each Feta cheese 20 Grams Sherry vinegar 5 mls Udos Oil 20 mls Chives
Method
Points to remember:
Enjoy your Udo's Oil while fresh, eat within minutes of serving!
The Merrion Hotel is Udo's favorite accomodation in Dublin, their Cellar Restaurant being his restaurant of choice. CLICK HERE for a peek at their a la Carte Menu!