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Christian Castro

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Recipe of Salad of Eggs, Capers and Anchovies
Recipe

Salad of Eggs, Capers and Anchovies

25 mins
Low
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This salad of eggs and extra virgin olive oil, wild capers and anchovies can be prepared in slices of wholemeal bread.
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Ingredients

4 portions
  • 4 slices wholemeal bread
  • 6 eggs, hard
  • 6 tablespoons olive oil
  • 1 teaspoon mustard
  • 1/2 cups herb, (parsley, green onion)
  • black pepper
  • 50 capers, little
  • 10 flat anchovies fillets
  • 2 tomatoes
  • 1 cantaloupe

Preparation

Chop the hard boiled eggs into thin slices with a cutter and flip them 90 degrees and cut a second time to obtain a julienne
In a salad bowl place the mustard, the olive oil, the black pepper, mix with a small beater.
Add the julienne of eggs and the chopped herbs.
Mix delicately for 10 seconds it is important not to turn the eggs into pure.
To the slices of bread distribute the salad and garnish with the capers and cut each slice into 5 triangles
Place on a board and add half an anchovy fillet on each triangle.

PRESENTATION

They are decorated with tomato cubes, melon, gherkin and the assortment of fresh herbs.

TIPS

You can also add basil or chervil to the herbal mixture.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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