Artichoke and egg salad with deep sea crabs

Name: Artichoke and egg salad with deep sea crabs
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 3 Eggs; several sheets Lollo bianco salad; 1 small bunch of watercress; 1 can(s) (425 ml, 240 g) Artichoke Hearts; 1 untreated lemon; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 pinch Sugar; 6 TABLESPOONS Oil; 150 g Deep-sea crab meat

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

3 Eggs
several sheets Lollo bianco salad
1 small bunch of watercress
1 can(s) (425 ml, 240 g) Artichoke Hearts
1 untreated lemon
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 pinch Sugar
6 TABLESPOONS Oil
150 g Deep-sea crab meat

Directions

1
Boil eggs in boiling water for about 10 minutes until hard. Quench cold, peel and cut lengthwise into slices. Clean and wash the salad and watercress. Drain artichoke hearts and cut into thin slices.
2
Wash lemon hot. Rub the peel thinly, halve the lemon and squeeze the juice. Mix juice, peel, some salt, pepper and sugar. Whip the oil into it. Mix salad, watercress and some vinaigrette.
3
Arrange on plates with prawns, egg and artichoke slices. Sprinkle with the rest of the vinaigrette and serve.