Muscat salad new style

Name: muscat salad new style
Cook time: 40 min
Total time: 100 min
Yield: 4
Cuisine: Dutch
Ingredients: 250 g romatomat; 1 el granulated sugar; 6 el extra virgin olive oil; 800 g sticking potato; 500 g fresh green asparagus; 3 medium sized egg; 15 g fresh basil; 160 g serrano ham; 2 el white balsamic vinegar

Dutch dish with romaatjes, sugar, olive oil, potatoes, green asparagus, basil, balsamic vinegar, serrano ham and eggs.

Ingredients

Kitchen Stuff

1 baking dish (25 x 35 cm)

Directions

Preheat the oven to 120 ° C.
Halve the tomatoes and lay them with the flat side up in the oven dish.
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.
Meanwhile, peel the potatoes and cut into 1 cm cubes.
Boil the potatoes for 5 minutes in water with salt. Drain, rinse cold and put into a bowl.
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.
Boil the eggs for 6-8 min. Keep a few basil leaves separately and cut the rest finely. Cut the ham into strips.
Make a dressing of the finely chopped basil, oil and vinegar. Season with salt and pepper.
Mix the ham and dressing through the potato and asparagus. Cut the eggs into pieces and divide them with the tomatoes over the salad.
Garnish with the trailed leaves of basil. Bon appétit! .