John Myers
ינהאַלט
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ינגרעדיענץ
פֿאַר די סאָוס:
- 3 פּיסי. עגגס
- 5 פּיסי. טאָמאַטאָעס
- 1 קענען Artichoke bottoms or hearts
- 50 g אַרוגולאַ
- 7 פּיסי. אַנטשאָווי פיליץ אין בוימל
- 0,5 בינטל פּעטרעשקע
- 1 פּיסי. קלאָווע פון קנאָבל
- 3 טבספּ מאַסלינע בוימל
- 5 טבספּ ווייַס ווייַן עסיק
- 1 צפּ האָניק
- 1 כאַפּאַנד צפּ Dijon mustard or honey mustard
- 4 טבספּ Water or orange juice
- זאַלץ פעפער
- 1 צפּ הערבס דע פּראָווענסע
- 1 Msp Ratatouille seasoning to taste
ינסטראַקשאַנז
- 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.
דערנערונג
באדינען: 100gקאַלאָריעס: 263קייקאַלקאַרבאָוכיידרייץ: 4gפּראָטעין: 0.8gפעט: 26.8g
