Egg-Hare on Vegetable Salad

Ingredients

• 400 g waxy potatoes
• Salt
• 1 medium leek stalk
• 2 large carrots
• 1 tbsp Rapeseed Oil
• 50 g peas (frozen)
• Pepper
• 80 g yogurt (1.5% fat) (4 tbsp)
• 110 g salad cream
• 1 tsp medium-hot mustard
• 1 tbsp Lemon Juice
• a pinch of sugar
• 4 eggs
• 10 ml whipping cream (1 tbsp)
• 8 parsley leaves
• 3 bunches fresh chives
• 8 green peppercorns

Instructions

1. 1.

   Wash potatoes and boil in salted water for about 30 minutes.

2. 2.

   Meanwhile, clean the leek, wash it and cut into rings. Peel carrots, slice 8 thin pieces as hare ears and set aside. Dice remaining carrots into small cubes.

3. 3.

   Heat oil in a pan. Add carrot cubes and sauté over medium heat for 2 minutes while stirring. Add leek and peas and cook for another 4 minutes. Season with salt and pepper and let cool. Set aside 4 peas.

4. 4.

   Whisk yogurt, salad cream, and mustard together and season with lemon juice, pepper, salt, and a pinch of sugar to make the sauce.

5. 5.

   Drain potatoes, rinse them, peel, cube, and mix with vegetables. Combine with the sauce and let rest for at least 1 hour.

6. 6.

   Meanwhile, pierce eggs and boil in water for about 8–10 minutes until hard-boiled. Drain, cool, and peel.

7. 7.

   Whip cream to stiff peaks. Wash parsley leaves. Shake dry chives and cut into ribbons.

8. 8.

   Arrange eggs on top of carrot slices, remaining peas, parsley leaves, whipped cream, and peppercorns as garnish.

9. 9.

   Use a serving ring to spread the salad onto 4 plates, sprinkle generously with chives, and place eggs on top.