Lettuce Hearts with Egg Dressing and Lemon Butter
- For the salad
- 8 Lettuce
- For the egg dressing
- 1 hard-boiled egg
- 3 tablespoons White vinegar
- 2 tablespoons olive oil
- freshly ground pepper
- 1 bunch Chives
For the salad, cut and rinse the lettuce hearts and pat dry.
For the egg dressing, peel the egg and dice finely.
Mix the vinegar with the olive oil and season with salt and pepper. Rinse the chives, shake dry and cut into small rings. Stir the chives and diced egg into the dressing.
For the lemon butter, rinse the organic lemon and slice thinly. Squeeze the juice from the other lemon.
Heat the butter and sauté the lemon slices in it briefly. Peel and crush the garlic into the pan and add the lemon juice. Season with salt and pepper.
Rinse the dill, shake dry and chop finely. Stir into the lemon butter.
Serve the lettuce hearts with egg dressing or warm lemon butter.