Ingredients
4 Fingerling Potatoes (red And Yellow)
1 Fresh Egg
1/4 heads Red Leaf Lettuce
5 leaves Butter Leaf Lettuce
2 cups Arugula
1/3 cups Sugar Pea Sprouts
1 Avocado
2 Tablespoons Extra Virgin Olive Oil
1 dash Salt
1 dash Pepper
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes
Vegetable-forward cooking organized by produce season
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes
Vegetable-forward cooking organized by produce season
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Clean the fingerling potatoes leaving their skin on and bring them to a boil in a pot of salted water. Cook for about 15 minutes. 2. Boil the egg for about 10-12 minutes. 3. Wash and chop the lettuce, wash the arugula and the sugar pea sprouts. 4. Peel, pit and slice the ripened avocado. 5. Drain and cut the potatoes. Peel the egg and cut it in half. 6. In two medium size bowls arrange the lettuce at the bottom, the arugula on top of that, the slices of avocado on one side, the potatoes on the other side, the egg and the pea sprouts on top. 7. Finish with a generous amount of salt, pepper and extra virgin olive oil. 8. Serve and enjoy.