Basil Salad with Potatoes and Boiled Eggs
Fully flavored with basil
15min
376kcal
394mg
- Nutrition facts are for one serving.
Ingredients(Servings: 3)
Directions
-
Peel the potatoes and cut into 5 mm (1/4 in.) rounds. Place in lightly salted boiling water and boil until still firm. Remove the green bean stems and cut their length in half. Boil in salted water keeping slightly firm.
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Poach the egg, then slice into 4 pieces lengthwise. Cut the tomato into 8 wedges.
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Combine (A) to make the dressing and dress (1) and the tomatoes. Serve garnished with the eggs and basil.
Cooking Basics
Green beans - removing stems
Rather that removing one stem at a time, it is much faster to lay the beans with stems facing in the same direction and then cut these off at once.
Tomatoes - wedge cut
Cut the tomato in half lengthwise, then insert the knife in a v-shape on both sides to remove the stem. Insert the knife from the center of the cut surface and cut into equal-size wedges.
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