Colourful summer salad

Name: Colourful summer salad
Cook time: 30 min
Total time: 30 min
Yield: 5
Ingredients: 3 Eggs (size M); 4 Tomatoes; 200 g Gouda cheese in one piece; 2 small onions; 2 TABLESPOONS medium hot mustard; 4 TABLESPOONS coarse-grained mustard; 3 TABLESPOONS Fresh cream; 3-4 Tbsp Edible oil; 1 TABLESPOON White wine vinegar; 1 pinch Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 small Lollo Bianco salad; 1 small oak leaf salad; 1 collar Rocket; 1 Radicchio Salad; 400 g Pork escalope

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 5

3 Eggs (size M)
4 Tomatoes
200 g Gouda cheese in one piece
2 small onions
2 TABLESPOONS medium hot mustard
4 TABLESPOONS coarse-grained mustard
3 TABLESPOONS Fresh cream
3-4 Tbsp Edible oil
1 TABLESPOON White wine vinegar
1 pinch Sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 small Lollo Bianco salad
1 small oak leaf salad
1 collar Rocket
1 Radicchio Salad
400 g Pork escalope

Directions

1
Boil eggs hard for 10 minutes, take them out and let them cool down. In the meantime wash, clean and slice the tomatoes. Cut the Gouda into small cubes. Peel and halve onions and cut them into thin slices. Mix mustard, crème fraîche, 2 tablespoons of oil, vinegar, sugar and 3 tablespoons of water.
2
Season to taste with salt and pepper. Clean, wash and drain the salads and pluck into bite-sized pieces. Peel eggs and cut them into 6 slices. Wash the meat, dab dry and cut into strips. Heat 1-2 tablespoons of oil in a pan. Fry meat in 2 portions all around for 4-5 minutes until golden brown. Season with salt and pepper. Mix salad, tomatoes, eggs, cheese, onions and meat. Serve dressing extra.
3
Heat 1-2 tablespoons of oil in a pan. Fry meat in 2 portions all around for 4-5 minutes until golden brown. Season with salt and pepper. Mix salad, tomatoes, eggs, cheese, onions and meat. Serve dressing extra. Lye pastry tastes good with it
4
With 6 people: