Filter
Reset
Sort ByRelevance
Anna Duffy
Potato salad with turnip greens 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.
-
Cut the hard stalks of the turnip greens.
-
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 turnip tops 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.
-
40 minMain dishfresh French fries, Pecorino Romano, garlic, mayonnaise, traditional olive oil, breaded pork schnitzel, sweet-vegetable tomato mix, Red onion, head of iceberg lettuce,tomato salad with crispy schnitzel strips, fries and cheese garlic mousse
-
35 minMain dishham, dried plum without pit, onion, butter, meat broth from tablet, Red wine, garlic, thyme, dried thyme,stewed pork with prunes
-
20 minMain dishsurimisticks, garlic, fresh ginger, sunflower oil, ketjapmarinademanis, sambal oelek, leeks, Chinese noodles,leek with surimi
-
170 minMain dishdeep-frozen leg of lamb without the leg, fresh ginger, garam masala, ground cayenne pepper, garlic, mild yogurt, sweet potato, baking flour, raisins, cucumber, fresh fresh mint, big flat,spicy leg of lamb with raita and roasted vegetables
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it