Salad with Egg Vinaigrette

Ingredients

• 70 g field lettuce
• 2 Eggs
• 2 pickled cucumbers
• 1 head radicchio
• 1 small endive salad
• 1 bunch chives
• 1 tbsp capers
• 3 tbsp apple cider vinegar
• 1 tsp Honey
• 1 tsp Mustard
• 5 tbsp olive oil
• salt (pepper)
• 0.5 box watercress

Instructions

1. 1.

   Hard boil the eggs, cool in cold water, let them sit until they are cool enough to peel and chop. Dice the cucumbers. Wash, dry, and tear or slice the salad greens into bite‑sized pieces. Mix together in a bowl.

2. 2.

   Wash the chives, cut into small rolls, and combine with the eggs, capers, and cucumbers. Whisk vinegar, honey, mustard, and salt for the vinaigrette.

3. 3.

   Whisk the oil in and pour over the salad, then plate. Garnish with the egg mixture. Cut the watercress and scatter on top.