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Aardappelsalade Met Zongedroogde Tomaatjes En Parmezaan

Aardappelsalade Met Zongedroogde Tomaatjes En Parmezaan

15 minutes
4 servings

Ingredients

Ingrediënten

  • potatoes
    500 g krieltjes
  • pine nuts
    40 g pijnboompitten
  • sun-dried tomatoes
    100 g zongedroogde tomaten
  • baby romaine lettuce
    1 kg babyromaine sla
  • red onion
    rode ui
  • balsamic vinegar
    3 tbsp balsamicoazijn
  • parmesan cheese
    30 g Parmezaanse kaas

Instructions

Aan de slag

  • 1
    Boen de krieltjes schoon, halveer ze en kook ze in ruim water in 10-15 min. gaar. Giet af in een vergiet en laat even droogstomen.
  • 2
    Verhit ondertussen een koekenpan zonder olie of boter en rooster de pijnboompitten 3-4 min. op middelhoog vuur. Schep op een bord en laat afkoelen.
  • 3
    Giet ondertussen de zongedroogde tomaatjes af en vang de olie op. Snijd de tomaatjes in dunne repen. Halveer de krop babyromainesla in de lengte en verwijder de harde kern. Snijd in de lengte in repen van 1 cm. Snijd de rode ui in flinterdunne ringen.
  • 4
    Meng de balsamicoazijn, 4 el olie van de zongedroogde tomaten (per 4 personen), peper en eventueel zout tot een dressing.
  • 5
    Schep de aardappelen om met de zongedroogde tomaat, sla, dressing en de helft van de pijnboompitten. Breng op smaak met peper en eventueel zout. Schep in een serveerkom en bestrooi met de rest van de pijnboompitten. Schaaf met de dunschiller de Parmezaanse kaas in mooie krullen erover.
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