Prawn and egg salad on endive

Name: Prawn and egg salad on endive
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 1 egg (size L); 250 g Endive salad; 1 TEASPOON Olive oil; 1 TEASPOON Vinegar; 7-10 Tbsp Pepper; 7-10 Tbsp Sea salt; 30 g Mung bean seedlings; 1 TEASPOON Mustard; 1 TABLESPOON Whole milk yoghurt; 1 pinch Cayenne pepper; 1 pinch Herbal salt; 100 g cooked crabmeat; 7-10 Tbsp Dill

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

1 egg (size L)
250 g Endive salad
1 TEASPOON Olive oil
1 TEASPOON Vinegar
7-10 Tbsp Pepper
7-10 Tbsp Sea salt
30 g Mung bean seedlings
1 TEASPOON Mustard
1 TABLESPOON Whole milk yoghurt
1 pinch Cayenne pepper
1 pinch Herbal salt
100 g cooked crabmeat
7-10 Tbsp Dill

Directions

1
Boil egg in boiling water for about 10 minutes until hard. In the meantime clean, wash and drain the salad and cut into strips. For the dressing mix oil, vinegar and 1 tablespoon of water, season with salt and pepper.
2
Arrange the salad on a plate and sprinkle with dressing. Quench egg cold and peel. Sort the sprouts, wash and drain. Halve the egg. Remove the egg yolk. Chop egg white and yolk separately.
3
Cream egg yolk with mustard, yoghurt and 1 tablespoon of water. Season with cayenne pepper and herbal salt. Mix in crabs, sprouts and chopped egg white and arrange on the salad. Garnish with dill.