Summer salad with cress sauce

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Boil the eggs hard for about 8 minutes, quench, peel and let them cool down. Clean and wash lettuce, tomatoes and radishes. Drain lettuce well and pluck into bite-sized pieces.

2. 2

   Cut tomatoes into eighths and radishes into quarters. Peel and halve the vegetable onion and cut into thin slices. Cut the eggs into eighths. Mix the vegetables and arrange in a salad bowl with the eggs. For the cress sauce, mix yoghurt and crème fraîche.

3. 3

   Season to taste with lemon juice, salt and pepper. Rinse cress, drain, cut off and, except for a teaspoon for garnishing, fold into the sauce. Pour the cress sauce over the salad and sprinkle with remaining cress.

4. 4

   Mix only before serving. This colourful salad tastes great with grilled meat, fish or sausages.