Salad with Egg and Frankfurt Green Sauce

Ingredients

• 1 head of lettuce
• 1 bunch mixed herbs (parsley, sorrel, borage, dill, tarragon, chervil, lovage)
• 4 boiled eggs
• 1 Shallot
• 100 g yogurt
• 80 ml heavy cream (at least 30% fat)
• 1 tsp Mustard
• 2 tbsp white wine vinegar
• Salt
• black pepper (freshly ground)

Instructions

1. 1.

   Separate the salad into leaves, wash, rinse, dry and tear into bite‑sized pieces if desired. Wash the herbs, remove the leaves, roughly chop and set aside a few leaves for garnish. Peel the eggs and cut them in half.

2. 2.

   Peel the shallot, roughly chop it and blend with the yogurt, cream, mustard, vinegar and herbs. Season with salt and pepper to taste. Arrange the salad and eggs on plates, drizzle the sauce over them, sprinkle with extra pepper and garnish with herbs.