EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE
The salad with eggs, bread and almonds is a tasty and pleasant dish, great for a quick lunch, suitable for the approaching summer season.
The combination of Roman lettuce with almonds, eggs and breadcrumbs makes this recipe a great one-plate meal. A simple citronette or other sauce to your liking will great to season.
SALAD WITH EGGS, BREAD AND ALMONDS
Ingredients for 4 people: 4 eggs – 1 head of Roman salad – 25 g anchovy fillets in oil – 50 g stale bread – 40 g peeled almonds – 10 g chives – 1/2 lemon juice – extra virgin olive oil – salt
Put the eggs in a saucepan, cover with water and cook for 6 minutes from the beginning of boiling.
Drain, cool under running water and shell them. Toast the almonds in a non-stick pan, on low heat, until they are golden, then roughly chop them.
Chop the bread in the mixer until you get large crumbs and toast in a non-stick pan with 2-3 tablespoons of oil. Clean the salad, wash and dry it then cut into strips and then into pieces. Drain the anchovies from the oil, cut them into pieces and prepare a citronette obtained by emulsifying the filtered lemon juice with a pinch of salt and 4 tablespoons of oil.
Make the salad in the serving dish: put the lettuce, the eggs cut into wedges, the crunchy crumbs, almonds, anchovies and chopped chives.
Season with citronette and serve immediately the salad with eggs, bread and almonds.
Enjoy your meal!
original recipe: https://www.cucchiaio.it/ricetta/insalata-con-uova-pane-e-mandorle/