Rooster in Luck

AUTHOR
Zackary Austin
DIFFICULTY
very easy
RATING
3 5
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 4
  • 1 kg baby potatoes
  • 150 g Cornichons
  • 5 TABLESPOONS Brew
  • 6 Stem/s Parsley
  • 1/2 bunch Chervil
  • 1 Organic Lemon
  • 1 TEASPOON Mustard
  • 6 TABLESPOONS Rapeseed oil (e.g. "Rapso")
  • 7-10 Tbsp salt, pepper
  • 8 Eggs

Directions

  1. 1

    First cook potatoes with skin for 15-20 minutes in boiling water, depending on their size. Drain, quench and allow to cool.

  2. 2

    Chop gherkins. Wash herbs, shake dry, pluck off leaves and chop finely. Wash lemon, grate peel and squeeze lemon. Mix the gherkins, stock, herbs, lemon peel and juice, mustard and oil. Season with salt and pepper.

  3. 3

    Halve the potatoes and mix them with the dressing, let the salad steep a little.

  4. 4

    Boil eggs for about 7 minutes, quench, peel and halve. Season salad again. Arrange eggs on top.

Nutrition Facts

KCAL
440 kcal
CARBS
41 g
FATS
22 g
PROTEINS
17 g