Crunchy salad in a herb vinaigrette
- 1 egg (size M)
- 1/2 Pick salad
- 3 Tomatoes
- 1/2 Bundle Chives
- 6 EL white balsamic vinegar
- Salt
- black pepper
- Sugar
- 2 EL Olive oil
- 50 g mushrooms
- 4 Slices (10 g each) smoked streaky bacon
- Chives
25 minutes
light
- 1.
- Put the egg in boiling water and cook for about 9 minutes. In the meantime, clean and wash the lettuce, pluck it into bite-sized pieces and drain well in a colander. Clean, wash and slice tomatoes.
- 2.
- Wash the chives, pat dry and cut into fine rolls. Mix the vinegar, salt, pepper, sugar and chives together. Beat the oil on it. Quench the egg, peel off the shell and quarter the egg. Clean the mushrooms, wash them if necessary and slice them into fine slices.
- 3.
- Drain the bacon in a pan without any fat. Salad, tomatoes, mushrooms, 1/4 egg each and a slice of bacon on 4Arrange plates. Drizzle evenly over the vinaigrette. Garnish with chives if you like.
- 4.
- Baguette tastes good with it.
1 person approx.:
- 120 kcal
- 500 kJ
- 5 g protein
- 10 g fat
- 2 g carbohydrates
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