Chopped Salad with and Mandarin Oranges, Avocado, Walnuts and Hard-Boiled Eggs
Ingredients
- Ingredients
- 4 eggs
- 150 grams Mandarin orange (canned)
- 2 ripe Pear
- 1 organic lemon (juiced)
- 1 onion
- 200 grams button Mushroom
- 150 grams lamb's lettuce
- 150 milliliters dry Red wine
- 1 pinch ground cinnamon
- 2 cloves
- 50 grams blanched Walnut
- Walnut oil
- 2 Tbsps Orange juice
- 2 Tbsps White vinegar
- 1 tsp honey
- 1 ½ tsps ground Poppy seeds
- salt
- freshly ground peppers
- 1 ripe Avocado
Preparation steps
Cook the eggs in boiling water for about 10 minutes, drain, rinse under cold water until cool, peel and set aside to cool completely.
Drain the oranges.
Peel the pears, quarter, core and cut into bite-sized pieces. Drizzle with 2 tablespoons lemon juice. Peel the onion and cut into very thin rings. Wipe the mushrooms with a damp cloth and thinly slice. Rinse the lettuce, trim and shake dry.
For the pickled onions: Bring the red wine and spices to a boil. Pour over the onion rings and let stand for about 5 minutes. Drain and let cool.
In a hot frying pan, dry-toast the nuts until fragrant, remove and let cool.
Add 2 tablespoons walnut oil to the pan and sauté the mushrooms briefly. Season with salt and pepper and let cool until lukewarm.
For the vinaigrette: Whisk together the orange juice, vinegar, honey, poppy and 6 tablespoons oil and season with salt and pepper.
Cut the avocado in half, remove the pit and cut the flesh into thin wedges. Immediately toss with 2 tablespoons lemon juice.
Divide the lettuce between serving plates, top with the oranges, pears, mushrooms, nuts, avocado and pickled onions. Thinly slice the eggs, arrange in the center of the salad and drizzle with the vinaigrette.
