Filter
Reset
Sort ByRelevance
LISAWV
Potato salad with lamb's lettuce and egg
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel the potatoes and cut into thin slices.
-
Boil the potato slices in plenty of water with salt in 5 minutes al dente. Drain them in a colander.
-
Boil the eggs in 4-6 minutes until the white has solidified and the yellow just liquefies.
-
Cut the bread into strips of 2 cm and brush thinly with olive oil. Fry the bread in a frying pan or grill pan golden brown and crisp.
-
Beat in a bowl 4 tablespoons of olive oil with the vinegar, mustard and salt and pepper to a dressing and scoop the potato wedges and lamb's lettuce lightly.
-
Divide the salad with the baked bread rolls over plates.
-
Peel the eggs, halve them and put them directly on the salad. Sprinkle some salt and pepper on the eggs.
-
20 minMain dishbread rye, Ilchester Cheddar tophat 48, Hummus, canned corn, smoked chicken strips,bread with smoked chicken and cheddar from the oven (chicken melt)
-
40 minMain dishfresh pizza dough, thin slices of chorizo, cod fillet, thin leeks, yellow bell pepper, fresh thyme, milk,empanada with chorizo and fish
-
50 minMain dishsunflower oil, onion, celery, garlic, laurel leaf, thyme, zucchini, unpolished rice, smoked sausage, flour, tomato cubes, Meat bouillon, fish stock, deep-frozen stir-shrimp, parsley, hot pepper sauce,jambalaya soup
-
20 minMain dishWhole grain bread, lemon, onion, minced beef, fresh parsley, ground pimento, ground cumin, olive oil, pine nuts, leaf spinach, white cheese cubes,hamburgers with spinach and white cheese
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it