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Caesar salad of romain lettuce with potato and egg
Recipe of the box with romainesla, potato, egg, red pepper, salad onion, bacon and croutons.
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Ingredients
Directions
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Peel the potatoes and cut into equal cubes. Boil in salted water for about 15 minutes. Add the eggs for the last 8 minutes.
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Drain and remove the eggs from the pan. Let them scare under cold running water. Leave the potatoes with the lid on the pan until use.
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Meanwhile, halve the peppers, remove the seeds and cut the flesh into cubes. Cut the salad onion into thin rings.
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For the croutons, cut the baguette into pieces of 2 cm. Slice the garlic.
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Heat a frying pan without oil or butter and fry the bacon for 3 minutes until golden brown. Turn halfway.
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Remove from the pan with a slotted spoon and drain on kitchen paper.
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Fry the pieces of baguette in the remaining shortening in 5 min. Golden brown and crunchy.
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Add the garlic for the last minute. Change regularly. Meanwhile, peel the eggs and cut into quarters.
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In a large bowl, mix the lettuce, pepper, salad onion and potato with the dressing and season with salt and pepper.
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Garnish the salad with the egg, bacon and croutons.
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Nutrition
555Calories
Sodium0% DV1.080mg
Fat31% DV20g
Protein44% DV22g
Carbs23% DV68g
Fiber28% DV7g
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