Marbled eggs 4 eggs
Salad with anchovies
Cook the eggs hard boiled and allow to cool. Tear the beetroot, boil it with water and vinegar. Allow them to cool. Crack the peel on the eggs and place them in a freezer bag. Push the air out of the bag and allow the eggs to soak in the refrigerator for 4 hours. Take the eggs out of the bag and arrow them.
Rinse and dry the salad. Cut the cauliflower into thin slices. Cut radishes and onions into slices. Serve the salad on plates or a large platter. Distribute cauliflower, radishes and onions between the lettuce.
Chop the dill and blend it with yogurt, mustard and vinegar. Then season with pepper.
Arrange the eggs with the marbled side up on top of the salad. Drip with the dressing. Cut the herbs over in the middle of the plate and arrange them on the salad. Serve the salad with toasted rye bread.
Energy: 1400 kJ (340 kcal).
Fat: 11g including 3g transitional fat
This post was published on February 28, 2020 5:28 pm