Layered Salad with Cheese, Egg, and Croutons

Ingredients

• 200 g green asparagus
• 3 hard‑boiled eggs
• 1 small jar of tomato paprika
• 200 g Cherry tomatoes
• 200 g hard cheese (e.g., Bergkäse, Greyerzer, Parmesan)
• 2 tbsp capers (in brine)
• 2 Spring Onions
• 4 slices white bread
• Salt
• Pepper (freshly ground)
• olive oil
• apple cider vinegar
• orange juice

Instructions

1. 1.

   Wash and trim the asparagus, then blanch in boiling salted water for 8 minutes. Drain and cut into pieces.

2. 2.

   Wash the tomatoes and halve them. Cut the cheese into bite‑size cubes. Rinse the capers under running water and drain. Wash and trim the spring onions, then slice into rings. Peel the eggs and cut into slices. Drain the tomato paprika and dice it.

3. 3.

   Make a vinaigrette with 4 tbsp oil, 2 tbsp vinegar, 2 tbsp orange juice, salt, and pepper. Cut the white bread into cubes. Heat 2 tbsp oil in a pan and fry the bread cubes until golden brown; season with salt and pepper.

4. 4.

   In a tall glass layer first the tomato paprika, then the egg slices, capers, spring onions, cheese cubes, tomatoes, and asparagus. Drizzle the vinaigrette over the vegetables and top with the croutons.