Colorful leaf salad with radish sprouts

Name: Colorful leaf salad with radish sprouts
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Eggs; 30 g Pine nuts; 400 g various leaf salads, e.g. romaine lettuce, radicchio, frisée salad; 1 collar Radishes; 50 g Radish sprouts; 1 Onion; 2-3 TABLESPOONS Herb Vinegar; 2 TABLESPOONS Balsamic Vinegar; 1 TEASPOON grainy mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Olive oil

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Eggs
30 g Pine nuts
400 g various leaf salads, e.g. romaine lettuce, radicchio, frisée salad
1 collar Radishes
50 g Radish sprouts
1 Onion
2-3 TABLESPOONS Herb Vinegar
2 TABLESPOONS Balsamic Vinegar
1 TEASPOON grainy mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Olive oil

Directions

1
Boil eggs in boiling water for about 10 minutes until hard, quench cold and let them cool down. Roast pine nuts in a pan without fat until golden brown and let them cool down as well. Clean and wash leaf salads, pluck into bite-sized pieces and drain. Clean, wash and halve radishes. Put radish sprouts on a sieve, wash and drain. Peel and finely chop the onion.
2
Peel and chop the eggs. Mix herb and balsamic vinegar, onion, mustard, some salt and pepper. Add oil and fold in egg and pine nuts. Put leaf salads on a large plate and sprinkle with radishes and sprouts. Pour vinaigrette over it and serve immediately. Delicious with baguette