Salad with Eggs, Ham and Croutons
82 / 100
ready in 40 min.
- 16 Quail egg
- 2 slices Whole Wheat Bread
- 6 Tbsps olive oil
- 1 Lettuce
- 1 handful Arugula
- 2 yellow Bell pepper
- 2 carrots
- 5 Radish
- 150 grams Prosciutto (sliced)
- 4 Tbsps White vinegar
- 1 tsp hot Mustard
- 1 tsp honey
- freshly ground peppers
Cook eggs in a pot of boiling water for about 5 minutes until hard. Drain, rinse with cold water, peel and halve.
Cut bread into cubes. Heat 2 tablespoons oil in a frying pan and toast bread until golden brown. Drain on paper towels.
Rinse lettuce and arugula, trim, spin dry and tear into small pieces. Rinse bell peppers, cut in half, remove seeds and ribs and cut into fine strips. Peel carrot and cut or slice into fine sticks. Rinse radishes, trim and slice.
Decoratively arrange lettuce, arugula and vegetables on plates. Add ham and eggs.
Mix remaining oil in a bowl with vinegar, mustard and 1-2 tablespoons water, stir, add honey and season with salt and pepper. Drizzle the vinaigrette over the salad and serve sprinkled with croutons.