Informations supplémentaires
30 min.
|
470 kcal
|
easy
|
|
Printable version
1. Cook the fries
Preheat the oven to 425°F. Cut the potatoes into thin fries. Place on a baking sheet lined with baking paper. Add a light drizzle of oil, salt and pepper. Bake in the oven for 26-30 minutes until browned.
2. Setup
Cut the tomatoes into quarters or cubes. Thinly slice the pickle, cucumber. Peel shallot and trim ends. Slice shallot in 1/4 inch pieces. Roughly chop the lettuce**.
3. Cook the eggs
Place the eggs in a saucepan and fill with enough water to cover. Bring to a boil and cook for 6-8 minutes. Drain and rinse under cold water to stop the cooking. Peel and cut the eggs in 2 or 4.
4. Make the sauce
In a bowl, whisk the buttermilk with the mayonnaise and spices to taste.
5. Plate your dish
Mix the lettuce with the vegetables, cheddar, eggs and fries. Garnish with the sauce. Bon appétit!
0.5unitRomaine Lettuce Heart(s)
300gYukon Potatoes
2unitTomato(es)
2unitLebanese Cucumber(s)
1unitShallot
2unitFresh egg
40mlMayonnaise
60mlButtermilk
6gSpice Mix (Garlic Powder,Dried dill,Celery Salt,Onion Powder)
1unitDill Pickles
60gMild Cheddar
What you need
Pot, Baking sheet, Strainer, Bowl, Whisk
470 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
50g
17%
fat
23g
35%
cholesterol
198mg
66%
fiber
9g
36%
protein
18g
saturated
7g
35%
sodium
620mg
26%
sugar
9g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg