Un to­que cru­jien­te

Cocina Diez - - Escuela De Cocina -

Aña­de ce­bo­lli­ta fri­ta, ja­món des­hi­dra­ta­do al horno, bei­con sal­tea­do, fru­tos se­cos ma­cha­ca­dos, croû­tons de pan... pa­ra apor­tar di­fe­ren­tes tex­tu­ras a tu en­sa­la­da.

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