Mixed Green Salad with Egg and Radish
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Ingredients
for
- For the salad
- 1 bunch Arugula
- 300 grams yellow Frisée
- 1 bunch Wild garlic leaf
- 8 Lettuce
- 4 scallions
- 50 grams Chervil
- 1 bunch Radish
- 10 freshly plucked Daisy
- 100 grams Mung bean sprouts
- 1 Dandelion greens
- 4 hardboiled eggs
- 3 Tbsps sunflower oil
- 2 Tbsps apple cider vinegar
- salt
- peppers (from the mill)
- For the croutons
- 5 slices white bread (thickness)
- 2 garlic cloves
Preparation steps
1.
For the croutons, peel garlic, cut in half and rub slices of bread with it. Cut bread into cubes and toast in a dry skillet. Set aside.
2.
For the salad, rinse salad greens (arugula, lettuce, curly endive, wild garlic, dandelion), shake dry, trim as needed and arrange on 4 salad plates. Rinse scallions, trim and cut into diagonal pieces. Rinse chervil and pluck leaves from stem. Rinse radishes and cut into slices. Rinse sprouts and daisies and drain. Peel eggs and cut into slices. Arrange scallions, chervil, radish slices, sprouts and daisies over each salad. Mix oil in a small bowl with vinegar and season with salt and pepper and drizzle mixture over the salads. Serve garnished with sliced egg and croutons.
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