FRIJE

Instructions

• 1.   Start this salad recipe by preheating the oven to 180 °C (350 °F).
• 2.   Wash the baby potatoes. Place them in a large pot of water. Let them cook for 20 minutes from boiling. Then drain them.
• 3.   Boil the eggs for 10 minutes in a pot of boiling water. Let them cool, then peel them.
• 4.   Place the baby potatoes in an ovenproof dish. Drizzle with olive oil, season with salt and pepper, and add the rosemary. Squeeze half a garlic clove over them, mix well, and bake for 20 minutes.
• 5.   Cook the bacon in a pan without adding any fat. Drain them on paper towels. Wash the lettuce, tomatoes, and radishes. Slice the tomatoes and radishes.
• 6.   Remove the corn kernels from the cob. Slice the avocado.
• 7.   In a blender, put the remaining garlic clove with the parsley, basil (keep a few leaves for presentation), mustard, and Greek yogurt. Blend. Season to taste.
• 8.   Arrange all the ingredients in the dish in an orderly manner. Grind some black pepper over it. Serve with the sauce on the side.

Nutritional information *