Toast sticks with vegetable remoulade

Name: Toast sticks with vegetable remoulade
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 Eggs; 2 small gherkins (from the jar); 1 collar Radishes; 1/2 bunch Parsley; 4-6 tablespoons (20 g each) Remoulade; 7-10 Tbsp salt, white pepper; 3 discs Whole grain toast bread; 7-10 Tbsp some salad leaves

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

2 Eggs
2 small gherkins (from the jar)
1 collar Radishes
1/2 bunch Parsley
4-6 tablespoons (20 g each) Remoulade
7-10 Tbsp salt, white pepper
3 discs Whole grain toast bread
7-10 Tbsp some salad leaves

Directions

1
Boil the eggs hard for about 10 minutes. Then quench, peel and let them cool down
2
Cut the cucumbers into small cubes. Clean the radishes (leave a little green on 4 of them for garnishing), wash and chop them. Finely dice eggs
3
Wash parsley, shake dry and chop except for something to garnish. Mix the chopped ingredients and remoulade, season to taste
4
Toast bread golden brown roast. Cut each slice diagonally into quarters to form small triangles. Spread the vegetable and egg remoulade on the toast
5
Wash the salad, dab dry and arrange the toast sticks on top. Cut the remaining radishes in half. Garnish plate with parsley and radishes
6
Drink: mineral water with lemon