Filter
Reset
Sort ByRelevance
Shana McCoy
Summer salad with egg and pancetta
Salad of Italian bacon, baby potatoes, olives, endive and egg.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Halve the potatoes, cut the large ones into quarters. Cook the potatoes together with the eggs in water with salt for 8 minutes.
-
Drain and spread the potatoes over a bowl. Let the eggs scare under cold running water, peel and cut into parts.
-
In the meantime, heat a frying pan without oil or butter and fry the pancetta in 4 minutes. Turn halfway.
-
Remove the bacon from the pan and drain on kitchen paper. Leave the shortening in the pan.
-
Meanwhile, cut the onions. Fry the onion for 3 minutes in the remaining shortening.
-
Slice the parsley. Mix with the mayonnaise and yogurt into a dressing. Season with pepper and salt.
-
Let the capers and olives drain. Mix the potatoes, onion, capers, olives and endives with the dressing in a bowl.
-
Divide the egg over it and crumble the pancetta above it.
Blogs that might be interesting
-
25 minMain dishtagliatelle, onion, garlic, traditional olive oil, tomato cubes, tapenade tomato sundried, frozen cod fillet, dried thyme,cod fillet in Mediterranean tomato sauce
-
25 minMain dishBroccoli, olive oil, lamb racks, garlic, Beef broth, White wine, honey, cold butter, fresh mint, Red pepper, lemon juice,rack of lamb with honey mint sauce
-
30 minMain dishbalsamic vinegar, sugar, silver onion, White rice, chicken breast, olive oil, Broccoli,chicken with balsamic silver onions
-
25 minMain dishrib chop, butter, peanut oil, olive oil, onion, Meat bouillon, pickle, dijon mustard, creme fraiche,côtelette de porc à la moutarde
Nutrition
540Calories
Sodium0% DV2.870mg
Fat42% DV27g
Protein34% DV17g
Carbs17% DV51g
Fiber40% DV10g
Loved it