Colorful lettuce with radish sprouts

For 4 people
  • 2 eggs
  • 30 g pine nuts
  • 400 g various leaf salads, e.g. B. romaine lettuce, radicchio, frisée salad
  • 1 Bund Radishes
  • 50 g Radish sprouts
  • 1 onion
  • 2-3 tbsp herb vinegar
  • 2 EL Balsamic vinegar
  • 1 TL grainy mustard
  • Salt
  • pepper
  • 4 EL olive oil
30 minutes
easy
1.
Boil the eggs in boiling water for about 10 minutes, quench with cold and let cool down. Roast the pine nuts in a pan until golden brown and leave to cool too. Clean and wash the lettuce, pluck into bite-sized pieces and drain. Clean, wash and halve the radishes. Put the radish sprouts on a sieve, wash and drain. Peel onion and chop finely. Peel and chop eggs. Mix the herb and balsamic vinegar, onion, mustard, a little salt and pepper. Beat in the oil and fold in the egg and pine nuts. Place the lettuce on a large platter and sprinkle with radishes and sprouts. Pour the vinaigrette over the top and serve immediately. Baguette tastes good with it
1 person approx.
  • 200 kcal
  • 840 kJ
  • 8 g ​​protein
  • 17 g fat
  • 4 g carbohydrates

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