Cristina salad
Instructions
Boil the potatoes, peel them, cut them into cubes and put them in a salad bowl.
Combine 1 egg into wedges, sliced radishes, chopped tomatoes, beans, diced and caciotta 5 basil leaves.
Whip the other egg with 4 tablespoons oil, 1 clove of garlic, 1 tablespoon vinegar, fresh mint leaves, 3 tablespoons of yoghurt and salt.
Pour the sauce over the salad, stir and serve.
Ingredients and dosing for 4 persons
- 350 g of small potatoes
- 2 hardboiled eggs
- 50 g of caciotta cheese tuscany
- 1 bunch of radishes
- 2 tomatoes
- 200 g of canned cannellini beans
- 1 clove of garlic
- 3 tablespoons of yoghurt
- 5 leaves of basil
- Fresh mint
- 4 tablespoons of olive oil
- 1 tablespoon of wine vinegar
- Salt