Endive egg salad
- 200 g Potatoes (approx. 2 pieces)
- Salt
- 10 Eggs
- 1 large head of endive salad (escarole)
- 100 g smoked streaky bacon
- 1 onion
- 100 ml Oil
- 1 EL Sugar
- 75 ml Vinegar
- pepper
40 minutes
light
- 1.
- Peel and wash the potatoes and cook for about 20 minutes in boiling salted water. Hard boil the eggs for about 10 minutes. Drain, quench, peel and let cool. Clean, wash and cut the lettuce into strips. Finely dice the bacon. Peel the onion and also finely dice it. Heat 1 tablespoon of oil. Leave the bacon in it until crispy. Add the onion and cook until translucent. Stir in 150 ml of water, vinegar, sugar and remaining oil. Season with salt and pepper. Press the potatoes through a potato press and mix with the marinade. Cut the eggs into wedges. Mix the potato and bacon marinade and the prepared salad ingredients loosely and serve
- 2.
- For 12 people:
1 person approx.:
- 220 kcal
- 920 kJ
- 8 g protein
- 19 g fat
- 4 g carbohydrates
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