Radicchio Salad with Potatoes, Eggs and Alfalfa Sprouts

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Radicchio Salad with Potatoes, Eggs and Alfalfa Sprouts
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Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
230
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories230 kcal(11 %)
Protein6 g(6 %)
Fat18 g(16 %)
Carbohydrates9 g(6 %)

Ingredients

for
4
Ingredients
200 grams
small Potatoes
2
1 head
Lettuce (raddichio)
6 tablespoons
3 tablespoons
100 grams

Preparation steps

1.

Rinse and cook potatoes in boiling salted water.

2.

Cook eggs until medium-soft, about 7 minutes. Rinse, trim and pat radicchio dry. Cut into quarters. Cut each quarter into 3 wedges.

3.

Rinse chives, shake dry and thinly slice crosswise. 

4.

To make marinade, mix salt and pepper to taste with oil, vinegar and honey.

5.

Drain and peel potatoes. Slice potatoes and toss with marinade. Drain potatoes in a colander, reserving marinade. Peel eggs and cut in half. Divide eggs, potatoes and radicchio wedges among plates.

6.

Drizzle remaining marinade over radicchio and top with sprouts. Serve sprinkled with chives.