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.
-
45 minMain dishfresh basil leaves, romatomat, vegetable stock, water, medium-sized aubergines, garlic, extra virgin olive oil, tomato cubes, pappardelle, Parmigiano Reggiano,gino d'acampos pasta with eggplant and tomato garlic sauce
-
20 minMain dishquick-cooking rice, garlic, sunflower oil, Italian vegetable mix, Mexican seasonings mix, vine tomatoes, kidney beans, white cheese cubes,bean chilli with white cheese cubes
-
15 minMain dishwholegrain penne, frozen seafood, eggplant, anchovy fillets in canned oil, sugocasa cipolla e aglio, dry white wine, arugula,penne with seafood in tomato sauce
-
20 minMain dishoven frites, carrots and peas ready, liquid margarine, Fish sticks, pickles, parsley, mayonnaise,fish fingers with carrots and peas
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it