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Pittsburgh Salad

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Pittsburgh Salad

with lettuce, eggs, tomato, pickle and fries

Informations supplémentaires
30 min. | 470 kcal | easy | Vegetarian | 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