Chef's Salad

Ingredients

• 2 eggs (size S)
• 80 ml veal stock
• 1 tbsp Rapeseed Oil
• 1 tsp Mustard
• 1 tsp Honey
• Salt
• Pepper
• 1 Carrot
• 1 Mini Cucumber
• 8 Cherry tomatoes
• 2 Spring Onions
• 1 piece Gouda (30% fat in milk)
• 150 g smoked ham
• 1 Batavia lettuce
• 1 small radicchio
• 1 small handful arugula
• 1 tbsp Sunflower seeds

Instructions

1. 1.

   Pierce the eggs, place them in boiling water and hard‑boil for about 8 minutes. Drain and shock with cold water. Whisk veal stock, rapeseed oil, mustard and honey into a vinaigrette; season with salt and pepper.

2. 2.

   Peel and grate the carrot coarsely. Wash the cucumber and slice thinly.

3. 3.

   Wash cherry tomatoes, halve them and remove green stems. Trim spring onions and cut into fine rings.

4. 4.

   If necessary, rind the cheese. Slice ham and cheese into thin strips.

5. 5.

   Clean, wash and dry the lettuces.

6. 6.

   Peel eggs and cut into halves or slices. Toss the greens in the vinaigrette and arrange on two large plates. Sprinkle remaining ingredients and sunflower seeds over the top and serve immediately.