Colourful spring salad

Name: Colourful spring salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Eggs; 150 g Sweet peas; 7-10 Tbsp Salt; 3 discs Toast; 20 g Butter or margarine; 1 (approx. 250 g) Kohlrabi; 1 collar Radishes; 1/2 (approx. 250 g) Cucumber; 1 collar Rocket; 2-3 TABLESPOONS White wine vinegar; 1 TEASPOON medium hot mustard; 7-10 Tbsp white pepper; 4-5 Tbsp Oil

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Eggs
150 g Sweet peas
7-10 Tbsp Salt
3 discs Toast
20 g Butter or margarine
1 (approx. 250 g) Kohlrabi
1 collar Radishes
1/2 (approx. 250 g) Cucumber
1 collar Rocket
2-3 TABLESPOONS White wine vinegar
1 TEASPOON medium hot mustard
7-10 Tbsp white pepper
4-5 Tbsp Oil

Directions

1
Boil eggs hard in 8-9 minutes, rinse with cold water and peel. Clean, wash and diagonally halve the sugar snap peas. Blanch in boiling salted water for about 2 minutes, rinse with cold water and drain. In the meantime cut toast into small cubes. Heat the fat.
2
Roast the toast cubes in it until golden brown all around and take them out. Peel, wash and cut the kohlrabi into thin, approx. 3 cm long sticks. Clean, wash and slice the radish and cucumber. Clean, wash and drain the rocket and pluck into bite-sized pieces. Mix vinegar and mustard for the marinade. Season with salt and pepper. Whip the oil into it. Mix the prepared vegetables and arrange on a plate. Chop eggs and pass through a sieve. Eggs and croutons and sprinkle over the salad.
3
Season with salt and pepper. Whip the oil into it. Mix the prepared vegetables and arrange on a plate. Chop eggs and pass through a sieve. Eggs and croutons and sprinkle over the salad. Sprinkle some marinade on the salad. Add the rest of the marinade