Garden salad with cress sauce

Name: Garden salad with cress sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Eggs; 300 g Skimmed milk yoghurt; 3 TABLESPOONS Fresh cream; 7-10 Tbsp salt, pepper, some sugar; 7-10 Tbsp juice of 1/2 lemon; 1 Boxes Cress; 1 small lettuce; 3-4 medium-sized tomatoes; 1 collar Radishes; 1 baby onion

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Eggs
300 g Skimmed milk yoghurt
3 TABLESPOONS Fresh cream
7-10 Tbsp salt, pepper, some sugar
7-10 Tbsp juice of 1/2 lemon
1 Boxes Cress
1 small lettuce
3-4 medium-sized tomatoes
1 collar Radishes
1 baby onion

Directions

1
Boil the eggs hard for about 10 minutes. Then quench and peel
2
Mix yoghurt and crème fraîche. Season with salt, pepper, sugar and lemon juice. Cut the cress from the bed and stir in
3
Clean and wash lettuce, tomatoes and radishes. Pluck lettuce into bite-sized pieces. Cut tomatoes into eighths and radishes into quarters. Peel and halve the onion and cut into thin slices. Cut the eggs into eighths. Mix prepared ingredients and sauce. Tastes good with grilled meat, sausages or garlic baguettes
4
Drink: mineral water