Crunchy radish and radish salad with mustard vinaigrette

Name: Crunchy radish and radish salad with mustard vinaigrette
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Onion; 1/2 bunch Parsley; 2 TEASPOONS medium hot mustard; 100 ml white balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground black pepper; 7-10 Tbsp Sugar; 4-5 Tbsp Oil; 4 Eggs (size M); 1/2 Lettuce; 1 collar (350 g) Radishes; 1 (approx. 650 g) Radish; 75 g Radish sprouts

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Onion
1/2 bunch Parsley
2 TEASPOONS medium hot mustard
100 ml white balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp freshly ground black pepper
7-10 Tbsp Sugar
4-5 Tbsp Oil
4 Eggs (size M)
1/2 Lettuce
1 collar (350 g) Radishes
1 (approx. 650 g) Radish
75 g Radish sprouts

Directions

1
Peel and finely chop the onion. Wash parsley, dab dry and chop finely. Mix mustard, onion and vinegar. Season with salt, pepper and sugar. Stir in half of the parsley.
2
Whip the oil into it. Put eggs in boiling water and cook for 9 minutes. Then drain, quench, peel and halve the eggs. In the meantime clean and wash the salad, pluck into bite-sized pieces and drain well. Clean, wash and quarter the radishes. Clean, wash and cut radish into thin slices. Wash the sprouts and drain well on a sieve. Mix salad, radish, radishes and sprouts. Pour vinaigrette over them and mix.
3
Clean, wash and quarter the radishes. Clean, wash and cut radish into thin slices. Wash the sprouts and drain well on a sieve. Mix salad, radish, radishes and sprouts. Pour vinaigrette over them and mix. Serve the salad sprinkled with egg halves and the remaining parsley