Filter
Reset
Sort ByRelevance
Brooke Wagner
Muscat salad with dill
Salad of potatoes, eggs, winter carrots, peas, gherkin, mayonnaise, dill and lettuce.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Boil the eggs hard in 8 minutes. Scare under cold running water, peel them and fine them.
-
Meanwhile, peel the potatoes and cut into cubes of ½ cm (brunoise). Peel the winter carrot and cut into cubes of ½ cm.
-
Boil the potatoes, winter carrots and peas with a pinch of salt in 7 minutes until al dente.
-
Drain and allow to cool to room temperature on a flat dish in 30 min. Change regularly.
-
Meanwhile let the gherkin cubes drain and collect 1.5 tablespoon per two people of moisture.
-
Mix the moisture with the mayonnaise, the oil and pepper and, if necessary, salt, into a dressing.
-
Mix the egg, the gherkin cubes and dressing through the potato and vegetables and season with salt and pepper.
-
Remove the dill and scoop through the salad.
-
Remove 2 nice leaves per person from the lettuce and place 2 leaves on each plate.
-
Make rolls of the salad with an ice cream roll and place on the lettuce.
Blogs that might be interesting
-
15 minAppetizerparma ham, fresh basil, fresh parsley, lemon juice, ricotta, Hummus,herb ricotta with crispy ham
-
10 minAppetizerlime, cucumber, olive oil, fresh coriander, Dutch shrimps,marinated Dutch shrimps
-
30 minLuncholive oil, Red pepper, garlic, tenderloin, dried oregano, cumin powder (djinten), orange juice, Tabasco, iceberg lettuce, Taco, sour cream, Red onion,tacos with spicy pork tenderloin
-
35 minAppetizerRed onion, winter carrot, fresh green beans, traditional olive oil, tomato paste, tap water, fish bouillon tablet, cannellini canned beans, shell paste, fresh spinach, frozen raw peeled shrimps, fresh dill,minestrone with shrimps
Nutrition
405Calories
Sodium10% DV245mg
Fat40% DV26g
Protein18% DV9g
Carbs10% DV31g
Fiber28% DV7g
Loved it