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Muscat salad with dill
 
 
8 ServingsPTM50 min

Muscat salad with dill


Salad of potatoes, eggs, winter carrots, peas, gherkin, mayonnaise, dill and lettuce.

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Directions

  1. Boil the eggs hard in 8 minutes. Scare under cold running water, peel them and fine them.
  2. Meanwhile, peel the potatoes and cut into cubes of ½ cm (brunoise). Peel the winter carrot and cut into cubes of ½ cm.
  3. Boil the potatoes, winter carrots and peas with a pinch of salt in 7 minutes until al dente.
  4. Drain and allow to cool to room temperature on a flat dish in 30 min. Change regularly.
  5. Meanwhile let the gherkin cubes drain and collect 1.5 tablespoon per two people of moisture.
  6. Mix the moisture with the mayonnaise, the oil and pepper and, if necessary, salt, into a dressing.
  7. Mix the egg, the gherkin cubes and dressing through the potato and vegetables and season with salt and pepper.
  8. Remove the dill and scoop through the salad.
  9. Remove 2 nice leaves per person from the lettuce and place 2 leaves on each plate.
  10. Make rolls of the salad with an ice cream roll and place on the lettuce.


Nutrition

405Calories
Sodium10% DV245mg
Fat40% DV26g
Protein18% DV9g
Carbs10% DV31g
Fiber28% DV7g

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