Alfalfa-Radicchio Salad

Ingredients

• 200 g small potatoes
• 2 Eggs
• 1 head of salad (radicchio)
• spring onion
• Salt
• freshly ground pepper
• 6 tbsp pumpkin seed oil
• 3 tbsp balsamic vinegar
• honey
• 100 g alfalfa sprouts

Instructions

1. 1.

   Cook the potatoes in their skins until tender.

2. 2.

   Boil the eggs for 7 minutes to achieve a soft‑set yolk. Clean, rinse, dry and quarter the radicchio; cut each quarter into three strips.

3. 3.

   Rinse the spring onion, shake dry, and slice into fine ribbons.

4. 4.

   Whisk together salt, pepper, oil, vinegar and honey.

5. 5.

   Drain and peel the potatoes. Slice them thinly and let them soak in the dressing. Place the potatoes in a colander to drain excess liquid and catch it. Peel and halve the eggs. Arrange the potatoes, radicchio strips and sprouts on plates.

6. 6.

   Drizzle the remaining sauce over the radicchio and sprouts. Sprinkle with spring onion.

7. 7.