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                                    LISAWV
                                
                            Potato salad with lamb's lettuce and egg
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                    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.
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Nutrition
                                0Calories
                            
                            
                                Fat0% DV0g
                            
                            
                                Protein0% DV0g
                            
                            
                                Carbs0% DV0g
                            
                        
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