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Megan Karlowsky
Winter blt salad with scorched tomatoes
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Peel the potatoes and cut into small cubes and rinse under the tap.
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Bring the potatoes to the boil in a layer of water with some salt and simmer for about 10 minutes until the pieces are al dente.
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Drain, rinse briefly with cold water and drain well.
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Bring a pan of water to the boil and put in the eggs.
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Cook for 6 minutes and then scare them under the freezing tap.
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Allow the eggs to cool further in the cold water.
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Meanwhile, cut the pickles into cubes.
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Peel the apple and cut into cubes, mix it directly with the pickle.
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Stir this mixture carefully through the potato cubes.
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Then mix in the mustard and mayonnaise, season the salad with salt and pepper.
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Put in the cooling until use.
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Place the slices of bacon side by side on a baking sheet with parchment paper.
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Fry the bacon for about 10 minutes in the middle of the oven until it becomes crispy and break into large pieces if necessary.
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Peel the eggs and cut them in half.
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Divide the potato salad over deep plates, lay the eggs and bacon on it.
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Cut the to in half in half and sprinkle with salt.
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Heat a non-stick pan until it is piping hot and rub the bottom with a little sunflower oil.
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Use a sturdy paper towel for this.
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Bake directly the cutting edge of the to 10 to 20 seconds.
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Make the arugula with a little olive oil and salt.
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Garnish the salad with the to, bacon, arugula and walnuts.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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