John Myers
Contents
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Ingredients
for the dressing:
- 3 Pc. Eggs
- 5 Pc. Tomatoes
- 1 Can Artichoke bottoms or hearts
- 50 g Arugula
- 7 Pc. Anchovy fillets in oil
- 0,5 bunch Parsley
- 1 Pc. Clove of garlic
- 3 tbsp Olive oil
- 5 tbsp White wine vinegar
- 1 tsp Honey
- 1 heaped tsp Dijon mustard or honey mustard
- 4 tbsp Water or orange juice
- Salt pepper
- 1 tsp Herbs de Provence
- 1 Msp Ratatouille seasoning to taste
Instructions
- Wash the potatoes thoroughly and cover them with water in a large saucepan, cook with the lid closed for about 20-25 minutes. Then drain, rinse briefly with cold water and peel while still warm. Let cool completely and then cut into thin slices.
- Boil the eggs in gently simmering water for approx. 6 - 7 minutes until they are waxy. Halve the washed tomatoes, remove the pulp and cut into wedges. Halve or quarter the drained artichokes, depending on their size.
- For the dressing, chop the peeled garlic very finely and mix well with the other dressing ingredients. Quite a lot of salt and pepper, as the salad swallows a lot of the seasoning.
- Wash arugula and cut off the stems if necessary. Chop coarsely. Transfer to a large bowl. Add the potatoes, tomatoes and artichokes. Mix everything carefully with the dressing.
- Peel the cooled eggs and cut into wedges or slices. Arrange decoratively on the salad with the torn anchovy fillets and some finely chopped parsley.
Nutrition
Serving: 100gCalories: 263kcalCarbohydrates: 4gProtein: 0.8gFat: 26.8g
