Fresh salad with arugula

Name: Fresh salad with arugula
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Eggs; 150 g Sweet peas; 1-2 (approx. 300 g) young kohlrabi; 1 collar Radishes; 1/2 (approx. 300 g) Cucumber; 1 yellow pepper; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 125 g Rucola or 1 small lettuce (rocket); 3 TABLESPOONS Vinegar (e.g. tarragon vinegar); 1-2 TEASPOONS medium hot mustard; 1-2 TEASPOONS Honey; 3-4 Tbsp Oil

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Eggs
150 g Sweet peas
1-2 (approx. 300 g) young kohlrabi
1 collar Radishes
1/2 (approx. 300 g) Cucumber
1 yellow pepper
7-10 Tbsp Salt
7-10 Tbsp white pepper
125 g Rucola or 1 small lettuce (rocket)
3 TABLESPOONS Vinegar (e.g. tarragon vinegar)
1-2 TEASPOONS medium hot mustard
1-2 TEASPOONS Honey
3-4 Tbsp Oil

Directions

1
Boil the eggs hard for about 10 minutes. Quench, peel and let cool
2
Clean or peel and wash the vegetables. Blanch sugar snap peas in boiling salted water for about 2 minutes. Quench and drain. Cut kohlrabi into thin sticks, cucumber and radishes into fine slices, peppers into small cubes. Sort the rocket, wash, shake dry and pluck
3
Mix vinegar, 2-3 tablespoons of water, mustard and honey. Season with salt and pepper. Fold in the oil. Mix prepared vegetables, salad and marinade. Slice the eggs into six and serve with the salad