Spinach Salad With Fried Egg And Pecorino Recipe

Name: Spinach Salad with Fried Egg and Pecorino
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Cuisine: Fusion
Ingredients: 25 g Parsley; 200 g Old Hill Parmesan Cheese; 85 g Hellmann'S Creamy Mayonnaise; 250 ml Dabur Hommade Lemon Juice (Bottle); 1 l Soyabean Oil; 250 ml Olive Oil

Fusion cuisine

Spinach Salad with Fried Egg and Pecorino recipe

About this recipe

A keto-friendly dinner featuring fresh baby spinach, crispy fried eggs, and a tangy lemon-dill dressing, topped with grated pecorino cheese for a satisfying and nutritious meal.

Ingredients

25 g Parsley
200 g Old Hill Parmesan Cheese
85 g Hellmann'S Creamy Mayonnaise
250 ml Dabur Hommade Lemon Juice (Bottle)
1 l Soyabean Oil
250 ml Olive Oil

Instructions

1. Heat a large frying pan over medium-high heat and lightly grease it with oil.
2. Instead of frying tempeh, prepare a mixture of mayonnaise and lemon juice in a bowl.
3. Arrange the parsley evenly on serving plates.
4. Spoon the mayonnaise mixture on top of the parsley.
5. In a small bowl, whisk together 1/4 cup mayonnaise, 1 tablespoon lemon juice, 2 tablespoons chopped parsley, and 1 tablespoon water until smooth.
6. Drizzle the lemon-parsley dressing over the parsley and mayonnaise mixture.
7. Finish by sprinkling 1 ounce of grated parmesan cheese over the top. Serve immediately.