Colorful lettuce with radish sprouts
- 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
- span> Salt
- pepper
- 4 EL olive oil span>
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 li>
- 840 kJ
- 8 g protein
- 17 g fat
- 4 g carbohydrates
Leave A Comment