Spring salad with radish and egg

Name: Spring salad with radish and egg
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Eggs; 1 small onion; 1 collar Chives; 1/2 bunch Parsley; 1 Beet Cress; 1 (150 g) Cup of firm sour cream; 1/2 TEASPOON medium hot mustard; 7-10 Tbsp Juice of 1 lemon; 7-10 Tbsp salt, pepper, sugar; 1 Lettuce; 1/2 bunch Radishes

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Eggs
1 small onion
1 collar Chives
1/2 bunch Parsley
1 Beet Cress
1 (150 g) Cup of firm sour cream
1/2 TEASPOON medium hot mustard
7-10 Tbsp Juice of 1 lemon
7-10 Tbsp salt, pepper, sugar
1 Lettuce
1/2 bunch Radishes

Directions

1
Boil the eggs hard for about 10 minutes. Quench, peel and let them cool down
2
Peel and finely chop the onion. Wash the herbs and shake dry. Cut chives into fine rolls. Chop parsley. Cut cress from the bed. Mix sour cream, mustard, lemon juice, salt, pepper and 1 pinch of sugar. Stir in the onion and 2/3 of the herbs
3
Clean, wash and dry lettuce. Pluck into bite-sized pieces. Clean, wash and cut radishes into sticks. Chop eggs. Mix salad, radishes, eggs and cream dressing loosely. Sprinkle with remaining herbs
4
Drink: mineral water