Green spring salad

Name: Green spring salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 Eggs (size M); 4 TABLESPOONS Wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Mustard; 1 TABLESPOON Honey; 4 TABLESPOONS Sunflower oil; 1 Shallot; 1/2 bunch Chives; 100 g Baby salad mix; 1 (approx. 300 g) Kohlrabi

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

2 Eggs (size M)
4 TABLESPOONS Wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Mustard
1 TABLESPOON Honey
4 TABLESPOONS Sunflower oil
1 Shallot
1/2 bunch Chives
100 g Baby salad mix
1 (approx. 300 g) Kohlrabi

Directions

1
Boil eggs in boiling water for about 10 minutes. Remove and rinse in cold water. For the vinaigrette, whisk vinegar, salt, pepper, mustard and honey. Add oil drop by drop.
2
Peel the shallot and cut into fine cubes. Wash the chives, shake dry and cut into fine rolls. Stir the shallot and chives into the vinaigrette. Peel and dice the eggs and stir into the vinaigrette.
3
Wash the salad thoroughly and spin dry with a salad spinner. Peel and cut the kohlrabi into thirds and thin slices. Carefully mix kohlrabi and salad, arrange on plates and drizzle with dressing.
4
It goes well with bread.