Fennel Radish Salad with Miso Buttermilk Dressing

Ingredients

• 2 Eggs
• 200 g spelt whole‑grain bread
• 1.5 tbsp rapeseed oil
• 200 g Sugar snap peas
• Salt
• 150 g red leaf lettuce (8 leaves)
• 300 g mixed salad greens (1 head)
• 50 g spinach
• 150 g red radish (e.g., watermelon radish; 1 radish)
• 1 bunch radishes
• 1 bulb fennel
• 20 g miso paste (1 tbsp; Japanese seasoning paste)
• 100 ml Buttermilk
• 4 tbsp Lemon juice
• Pepper

Instructions

1. 1.

   Hard‑boil the eggs in boiling water for 8–10 minutes. Then cool, peel and halve them.

2. 2.

   While the eggs cook, cut the bread into cubes. Heat the oil in a pan and toast the bread cubes until golden brown on medium heat. Remove from the pan and let cool.

3. 3.

   Clean, rinse, and blanch the sugar snap peas in boiling salted water for about 5–8 minutes. Cool quickly and drain.

4. 4.

   Wash and dry the lettuces and spinach; tear large leaves into bite‑sized pieces. Clean, rinse, peel the radish, and slice both radish and radishes thinly or into wedges.

5. 5.

   Clean, rinse, halve the fennel, cut out the core, and slice very finely into strips.

6. 6.

   Whisk together the miso paste, buttermilk, and lemon juice for the dressing; season with salt and pepper to taste.

7. 7.

   Arrange the lettuces, spinach, radish, snap peas, and fennel on plates. Top with bread cubes and egg halves, then drizzle with the dressing.