Colorful lettuce with egg vinaigrette

For 4 people
  • 1 egg
  • 1 EL (approx. 20 g) pine nuts
  • 400 g mixed
  • Leaf salads (e.g. B. lettuce,
  • Lollo rosso, Lollo bianco,
  • Radicchio, frisée, rocket)
  • 1 Bunch small radishes
  • 50 g Radish sprouts
  • 1 medium-sized onion
  • 3-4 EL Balsamic vinegar
  • 1 TL grainy mustard
  • salt
  • black pepper
  • Sugar
  • 4 EL Oil (e.g. B. olive oil)
30 minutes
easy
1.
Egg Boil hard for about 10 minutes. Quench and let cool. Roast pine nuts in a pan without fat. Place on a plate to cool
2.
Clean, wash, shake dry and chop into pieces. Clean, wash and halve the radishes. Put the radish sprouts on a sieve, rinse briefly and drain. Peel onion and chop finely. Peel and finely chop the egg
3.
Mix the vinegar, onion and mustard. Season to taste with salt, pepper and sugar. Beat the oil on it. Stir in the chopped egg
4.
Arrange the lettuce on a large platter and sprinkle with radishes and sprouts. Spread the vinaigrette on top and sprinkle with the pine nuts. This goes well with crispy toasted baguette with butter
5.
Drink: cool cider
1 person approx.:
  • 140 kcal
  • 580 kJ
  • 5 g protein
  • 12 g fat
  • 3 g carbohydrates

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