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Brooke Wagner
Muscat salad with dill
Salad of potatoes, eggs, winter carrots, peas, gherkin, mayonnaise, dill and lettuce.
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Ingredients
Directions
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Boil the eggs hard in 8 minutes. Scare under cold running water, peel them and fine them.
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Meanwhile, peel the potatoes and cut into cubes of ½ cm (brunoise). Peel the winter carrot and cut into cubes of ½ cm.
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Boil the potatoes, winter carrots and peas with a pinch of salt in 7 minutes until al dente.
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Drain and allow to cool to room temperature on a flat dish in 30 min. Change regularly.
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Meanwhile let the gherkin cubes drain and collect 1.5 tablespoon per two people of moisture.
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Mix the moisture with the mayonnaise, the oil and pepper and, if necessary, salt, into a dressing.
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Mix the egg, the gherkin cubes and dressing through the potato and vegetables and season with salt and pepper.
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Remove the dill and scoop through the salad.
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Remove 2 nice leaves per person from the lettuce and place 2 leaves on each plate.
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Make rolls of the salad with an ice cream roll and place on the lettuce.
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Nutrition
405Calories
Sodium10% DV245mg
Fat40% DV26g
Protein18% DV9g
Carbs10% DV31g
Fiber28% DV7g
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