Composition / ingredients
Cooking method
1. Fry the hazelnuts in the oven preheated to 200 degrees for 8-10 minutes, then transfer the nuts to a kitchen towel, free from the husk. When the hazelnuts cool down a little, chop it coarsely with a knife or blender.
2. Cut the pumpkin into plates, spread on a baking sheet, sprinkle with olive oil, sprinkle with coriander, salt and pepper. Bake in the oven at the same temperature for 20 minutes.
3. Meanwhile, in a small bowl, combine the cream with mayonnaise, peel the garlic, pass it through the press, add it here, pepper, salt, whisk with a whisk. 
4. My escarole, cut it large, put it in a bowl. Add the already cooled pumpkin, hazelnuts and pomegranate seeds.
We serve the salad on the table and separately prepared white sauce for it.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Pumpkin - 29 kcal/100g
- Garnet - 52 kcal/100g
- Garlic - 143 kcal/100g
- Hazelnuts - 670 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Skimmed cream - 59 kcal/100g
- Ground coriander - 25 kcal/100g
- Escarole - 16 kcal/100g
