Colorful leaf salad with egg vinaigrette

Name: Colorful leaf salad with egg vinaigrette
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Egg; 1 tablespoon (approx. 20 g) Pine nuts; 400 g mixed; 7-10 Tbsp Lettuce (e.g. lettuce,; 7-10 Tbsp Lollo rosso, Lollo bianco,; 7-10 Tbsp radicchio, frisée, rocket); 1 collar small radishes; 50 g Radish sprouts; 1 medium onion; 3-4 Tbsp Balsamic vinegar; 1 TEASPOON grainy mustard; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 7-10 Tbsp Sugar; 4 TABLESPOONS Oil (e.g. olive oil)

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Egg
1 tablespoon (approx. 20 g) Pine nuts
400 g mixed
7-10 Tbsp Lettuce (e.g. lettuce,
7-10 Tbsp Lollo rosso, Lollo bianco,
7-10 Tbsp radicchio, frisée, rocket)
1 collar small radishes
50 g Radish sprouts
1 medium onion
3-4 Tbsp Balsamic vinegar
1 TEASPOON grainy mustard
7-10 Tbsp Salt
7-10 Tbsp black pepper
7-10 Tbsp Sugar
4 TABLESPOONS Oil (e.g. olive oil)

Directions

1
Boil the egg hard for about 10 minutes. Quench and let it cool down. Roast pine nuts in a pan without fat. Put them on a plate to cool down
2
Clean, wash and shake dry the lettuce leaves and pluck them into pieces. Clean, wash and halve radishes. Put radish sprouts on a sieve, rinse briefly and drain. Peel and finely chop the onion. Peel egg and chop finely
3
Mix vinegar, onion and mustard. Season to taste with salt, pepper and sugar. Fold in the oil. Stir in the chopped egg
4
Arrange leaf salads on a large plate and sprinkle with radishes and sprouts. Spread the vinaigrette on top and sprinkle with the pine nuts. Serve with crispy roasted baguette with butter
5
Drink: cool cider