Crunchy salad with croutons & egg

Name: Crunchy salad with croutons & egg
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Egg; 150 g Sweet peas; 7-10 Tbsp or frozen peas; 2-3 TABLESPOONS vinegar, 1 tsp mustard; 7-10 Tbsp salt, pepper, sugar; 3-4 Tbsp oil, 1/2 cucumber; 1 collar Radishes; 1 (approx. 250 g) Kohlrabi; 150 g Rocket or; 7-10 Tbsp Frisée salad; 2 discs Toast; 1 TABLESPOON butter/margarine

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 Egg
150 g Sweet peas
7-10 Tbsp or frozen peas
2-3 TABLESPOONS vinegar, 1 tsp mustard
7-10 Tbsp salt, pepper, sugar
3-4 Tbsp oil, 1/2 cucumber
1 collar Radishes
1 (approx. 250 g) Kohlrabi
150 g Rocket or
7-10 Tbsp Frisée salad
2 discs Toast
1 TABLESPOON butter/margarine

Directions

1
Boil the egg hard for about 10 minutes, quench, peel and let it cool down
2
Clean, wash and possibly halve the sugar snap peas. Steam in boiling salted water for about 3 minutes. Quench and drain
3
Mix vinegar, mustard, salt, pepper and sugar. Whip the oil into the mixture. Clean the cucumber and radishes,
4
wash and cut into slices. Peel, wash and cut the kohlrabi into fine sticks. Rocket clean, wash, pluck smaller. Mix vegetables and marinade. Leave to stand for a short time
5
Dice the toast and roast in hot fat. Finely chop the egg. Arrange salad on a plate. Sprinkle croutons and egg on top
6
You can also plan the salad as a side dish for your next barbecue, because it is easy to prepare and stays crisp for quite a while