Egg tartar on salad bed (food combining)

Name: Egg tartar on salad bed (food combining)
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 2 Eggs (size M); 200 g green beans; 7-10 Tbsp Sea salt; 1 stalk of savory; 1/2 pickled cucumber; 20 g Lamb's lettuce; 2 Tomatoes; 1 collar Radishes; 1 small onion; 80 g Whole milk yoghurt; 1 tsp (7 g) Salad Mayonnaise; 1 TABLESPOON Raspberry vinegar; 1 TEASPOON Mustard; 7-10 Tbsp Pepper; 7-10 Tbsp Herbal salt

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

2 Eggs (size M)
200 g green beans
7-10 Tbsp Sea salt
1 stalk of savory
1/2 pickled cucumber
20 g Lamb's lettuce
2 Tomatoes
1 collar Radishes
1 small onion
80 g Whole milk yoghurt
1 tsp (7 g) Salad Mayonnaise
1 TABLESPOON Raspberry vinegar
1 TEASPOON Mustard
7-10 Tbsp Pepper
7-10 Tbsp Herbal salt

Directions

1
Boil eggs hard, rinse with cold water and peel. Wash and clean the beans and cut them into pieces about 3 cm long. Boil them in a little lightly salted water. Add the savory. Cook the beans for 12 minutes until al dente.
2
Take them out, rinse with cold water and let them cool down. Wash the cucumber and cut into very thin slices. Clean, wash and drain lamb's lettuce. Wash and clean the tomatoes and cut them into narrow slices. Wash radishes and cut into slices. Arrange everything on a plate. For the dressing peel and finely dice the onion. Mix yoghurt, mayonnaise, vinegar, mustard, pepper, salt and diced onion and add to the salad. Cut the eggs into small pieces.
3
Wash radishes and cut into slices. Arrange everything on a plate. For the dressing peel and finely dice the onion. Mix yoghurt, mayonnaise, vinegar, mustard, pepper, salt and diced onion and add to the salad. Cut the eggs into small pieces. Season with salt and pepper, add to the dressing