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Nancy Toth
Muscat salad new style
Dutch dish with romaatjes, sugar, olive oil, potatoes, green asparagus, basil, balsamic vinegar, serrano ham and eggs.
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Ingredients
Directions
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Preheat the oven to 120 ° C.
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Halve the tomatoes and lay them with the flat side up in the oven dish.
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Sprinkle with the sugar and possibly with salt. Sprinkle with the oil. Put in the oven for about 1 hour. Then let it cool down.
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Meanwhile, peel the potatoes and cut into 1 cm cubes.
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Boil the potatoes for 5 minutes in water with salt. Drain, rinse cold and put into a bowl.
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Cut the woody bottom of the asparagus and cut the asparagus into pieces of 1 cm. Cook them for 3 minutes. Drain, rinse cold and add to the potato.
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Boil the eggs for 6-8 min. Keep a few basil leaves separately and cut the rest finely. Cut the ham into strips.
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Make a dressing of the finely chopped basil, oil and vinegar. Season with salt and pepper.
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Mix the ham and dressing through the potato and asparagus. Cut the eggs into pieces and divide them with the tomatoes over the salad.
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Garnish with the trailed leaves of basil. Bon appétit! .
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Nutrition
490Calories
Sodium40% DV950mg
Fat38% DV25g
Protein46% DV23g
Carbs13% DV40g
Fiber24% DV6g
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