Winter blt salad with scorched tomatoes

Name: winter blt salad with scorched tomatoes
Total time: 30 min
Yield: 4
Ingredients: 40 gram peeled walnuts; 75 gram arugula; 250 gram sweet silver onions; 8 paste bacon; 3 tablespoon mayonnaise; 1 tablespoon mustard; 1 well known apple; 3 pickle; 2 egg; 400 gram nicola potatoes; 3 tablespoon olive oil

Ingredients

Directions

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