Spring salad with egg vinaigrette

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Boil the eggs hard for about 10 minutes. Then quench cold and let them cool down.

2. 2

   Peel, wash and halve the kohlrabi and slice or plane it crosswise into thin slices. Sort the salad, wash and spin dry.

3. 3

   For the vinaigrette, peel and finely dice the shallot. Wash the chives, shake dry and cut into fine rolls. Mix vinegar, mustard, honey, salt and pepper. Slowly fold in the oil.

4. 4

   Peel the eggs and cut into small cubes. Stir into the vinaigrette with shallot and chives.

5. 5

   Carefully mix kohlrabi and salad and arrange on plates. Drizzle with the egg vinaigrette. Serve with baguette.

Nutrition Facts

KCAL
180 kcal

CARBS
5 g

FATS
14 g

PROTEINS
6 g