Rucola-Radish-Mairübchen Salad
easy
30 mins
30 mins
Ingredients
- 75 g Parmesan cheese
- 1/2 TEASPOON dried thyme
- 1 collar (approx. 450 g) Mairübchen
- 1 collar Radishes
- 1 collar Rocket
- 1 Roman salad heart
- 300 g Skimmed milk yoghurt
- 3 TABLESPOONS Salad Mayonnaise
- 1 TEASPOON Lemon juice
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 3 TABLESPOONS Vinegar
- 4 Eggs (size M)
- baking paper
Directions
- 1
Grate parmesan and mix with thyme. Place 16 small heaps not too tightly on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes. Clean the turnips, peel them and cut them into thin slices. Clean, wash and slice the radishes. Clean, wash and drain rocket and romaine lettuce.
- 2
Cut romaine lettuce into strips, except for a few leaves. Mix yoghurt, mayonnaise and lemon juice. Season with salt, pepper and sugar. Bring 1 litre of water to the boil in a saucepan. Add vinegar. Lower the temperature. Beat the eggs one after the other into a cup and let them slide into the water. Cook the eggs in boiling water for about 4 minutes. Take out with a skimmer and let them drip off on kitchen paper. Mix the salad. Arrange in a bowl with the poached eggs and salad leaves. Add some salad dressing.
- 3
Beat the eggs one after the other into a cup and let them slide into the water. Cook the eggs in boiling water for about 4 minutes. Take out with a skimmer and let them drip off on kitchen paper. Mix the salad. Arrange in a bowl with the poached eggs and salad leaves. Add some salad dressing. Sprinkle with pepper. Add the Parmesan chips and the rest of the salad dressing
Nutrition Facts
330 kcal
10 g
23 g
19 g
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