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Submerge marron into salted, boiling water. When cooked, refresh in ice water to stop the cooking process. When cooled, remove the shell to expose the meat.
To make Salsa Verde roughly chop the herbs and blend them with the remaining ingredients so make a smooth, tasty blend.
To serve, toss the salad ingredients with the salsa verde and arrange on a large white plate. Garnish with the marron meat and drizzle with remaining sauce.
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