Leafy salad with eggs and radishes

Ingredients

• 1 bundle arugula
• 300 g yellow frisée lettuce
• 1 bundle wild garlic leaves
• 8 head lettuce leaves
• 4 Spring Onions
• 50 g chervil
• 1 bundle radishes
• 10 freshly picked daisy flowers
• 100 g mung bean sprouts
• 1 dandelion salad leaf
• 4 hard‑boiled eggs
• 3 tbsp sunflower oil
• 2 tbsp Apple cider vinegar
• Salt
• Pepper (freshly ground)
• 5 slices thick white bread
• 2 Garlic cloves

Instructions

1. 1.

   Peel the garlic and rub the bread slices with it. Cut the bread into cubes and toast them in a hot iron skillet without fat. Set aside.

2. 2.

   Wash, clean, and arrange the salads (arugula, head lettuce, frisée, wild garlic, dandelion) on four plates. Wash and trim the spring onions, cutting them into slanted pieces. Wash the chervil and remove the stems. Wash the radishes and slice them. Rinse the sprouts and daisy flowers and let them drain. Peel the eggs and cut them into slices. Distribute the spring onions, chervil, radish slices, sprouts, and daisy flowers over the salads on the plates. Make a dressing from oil, vinegar, salt, and pepper and drizzle it over the salads. Garnish with egg slices and croutons.