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.
-
25 minMain dishfresh oregano, minced beef, Japanese breadcrumbs, semi-skimmed milk, medium sized egg, traditional olive oil, Gnocchi, onions, Chestnut mushroom, cream cheese garlic and fine herbs, fresh spinach,gnocchi with homemade meatballs and mushrooms
-
15 minMain dishMihoen, onions, green pepper, surimisticks, sesame oil, Chinese stir fry mix, soy sauce, salted cashew nuts,mihoen with surimi and soy sauce
-
20 minMain dishveal schnitzels, sage, wafer-thin raw ham, courgettes, fresh mint, Sun dried tomatoes, olive oil, dry white wine,saltimbocca with zucchini salad
-
25 minMain dishbutter, thick leek, parsnip, fish stock, salmon fillet, whipped cream, leaf parsley,stewed creamy salmon with leek and parsnip
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it