Crunchy vegetable salad with egg

Name: Crunchy vegetable salad with egg
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 6 Eggs; 500 g Tomatoes; 1 pickled cucumber; 250 g Celery; 75 g ripened cream; 150 g Whole milk yoghurt; 2 TABLESPOONS Mustard; 3-4 Tbsp Vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 discs Salmon ham (approx. 10 g each); 7-10 Tbsp some salad leaves and parsley

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

6 Eggs
500 g Tomatoes
1 pickled cucumber
250 g Celery
75 g ripened cream
150 g Whole milk yoghurt
2 TABLESPOONS Mustard
3-4 Tbsp Vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 discs Salmon ham (approx. 10 g each)
7-10 Tbsp some salad leaves and parsley

Directions

1
Boil eggs in boiling water for about 10 minutes until hard. Quench cold. In the meantime, wash the tomatoes, cucumber and celery. Cut the tomatoes into slices. Cut cucumber first into slices and then into fine sticks.
2
Peel garlic and ginger and dice finely. Peel onions and cut into fine strips. Wash the meat, dab dry and dice. Heat oil in a casserole dish. Bring meat to the boil in 2-3 portions until the spaetzle rise. Remove the spaetzle with a skimmer and rinse briefly in a sieve under cold water. Drain and keep warm. Prepare rice in boiling salted water according to the instructions on the packet. Cut broccoli into florets, clean and wash. Cook in approx. 600 ml salt water for approx. 4 minutes until firm to the bite. Meanwhile wash the meat, dab dry and cut into strips.
3
Drizzle gravy over it. Wash the parsley, dab dry, cut into strips and sprinkle on top. Bread rolls go well with it.