Leafy Salad with Radish and Eggs

Ingredients

• 1 head romaine lettuce
• 50 g purslane
• 1 white daikon (size varies)
• 1 red radish (size varies)
• 2 Eggs
• 6 Radishes
• 100 g natural yogurt
• Lemon juice
• Salt
• Pepper

Instructions

1. 1.

   Clean, wash and dry the salad leaves, trim if necessary, and arrange in a bowl.

2. 2.

   Wash and dry the purslane, then mix it into the romaine lettuce.

3. 3.

   Wash, peel, and cut the white daikon lengthwise.

4. 4.

   Wash, peel, and grate or cut the red radish into ~3 cm pieces and pierce them with a fork for presentation.

5. 5.

   Clean, wash, and quarter the radishes.

6. 6.

   Hard‑boil the eggs for about 8 minutes, cool, peel, and cut into small cubes. Distribute the egg, daikon, and radish pieces over the salad.

7. 7.

   Whisk yogurt with lemon juice, then season with salt and pepper to make the dressing.