Egg cocktail layer salad with ham & cress

Name: Egg cocktail layer salad with ham & cress
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 4 Eggs; 125 g cooked ham; 1 collar Radishes; 1 Mini Romaine lettuce; 1/2 bunch Chives; 3 TABLESPOONS light balsamic vinegar; 2,5 Tsp Mustard; 1-2 TEASPOONS Honey; 7-10 Tbsp salt, pepper; 3 TABLESPOONS Olive oil; 150 g Yoghurt salad cream; 50 g Cream yoghurt; 1/2 bed Cress

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

Can be prepared well and layered decoratively in the glass. Sprinkle with vinaigrette just before serving

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

4 Eggs
125 g cooked ham
1 collar Radishes
1 Mini Romaine lettuce
1/2 bunch Chives
3 TABLESPOONS light balsamic vinegar
2,5 Tsp Mustard
1-2 TEASPOONS Honey
7-10 Tbsp salt, pepper
3 TABLESPOONS Olive oil
150 g Yoghurt salad cream
50 g Cream yoghurt
1/2 bed Cress

Directions

1
Boil eggs hard, quench, peel and let them cool down. Finely dice the ham. Clean and wash radishes and cut into fine slices. Clean, wash, drain and cut the salad into strips. Wash chives, shake dry and cut into small rolls.
2
For the vinaigrette mix vinegar, 1⁄2 TL mustard, honey, salt and pepper. Fold in the oil.
3
For the egg salad, mix salad cream, yoghurt and 2 tsp. mustard. Chop the eggs. Stir eggs and chives into the salad cream. Season to taste with salt and pepper.
4
Lay egg salad, ham, salad strips and radishes one after the other in six glasses. Drizzle vinaigrette over them. Cut cress from the bed and arrange the layered salad with it.