Stuffed eggs on colourful salad with chervil vinaigrette

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Put the eggs in boiling water and cook for about 10 minutes. Drain, rinse with cold water and remove the shell. In the meantime clean and wash the salad. Cut radicchio into strips, pluck the rest into bite-sized pieces and drain well on a sieve.

2. 2

   Wash the cherry tomatoes, drain and cut into slices. Mix vinegar, salt, pepper, 1 teaspoon mustard and sugar. Fold in the oil. Wash the chervil, dab dry, put some twigs aside for garnishing.

3. 3

   Finely chop the rest and stir into the vinaigrette. Halve the eggs. Carefully lift out the egg yolks with a teaspoon and pass through a sieve into a small bowl. Mix with 2 teaspoons of mustard and salad cream.

4. 4

   Cut the cress from the bed, chop half of the cress finely and stir in. Pour the cream into a piping bag with perforated spout and squirt into the egg halves. Arrange lettuce leaves and tomato slices on plates, place 2 egg halves on each.

5. 5

   Sprinkle with remaining cress and chervil. Drizzle salad with vinaigrette and serve.

Nutrition Facts

KCAL
210 kcal

CARBS
5 g

FATS
15 g

PROTEINS
10 g