Salad with Olives, Tomatoes and Eggs

Ingredients

• 1 head iceberg lettuce
• 4 eggs
• 250 g cocktail tomatoes
• 100 g green olives (pitted)
• 1 Shallot
• 4 tbsp white balsamic vinegar
• 6 tbsp Olive oil
• a pinch of sugar
• Salt
• Pepper (freshly ground)
• parsley (for garnish)

Instructions

1. 1.

   Wash, trim and dry the lettuce. Boil the eggs until soft‑hard, cool, peel and cut into wedges. Quarter the tomatoes.

2. 2.

   Drain the olives. Peel and finely chop the shallot. Whisk together the balsamic vinegar and olive oil, then season with sugar, salt and pepper.

3. 3.

   Arrange all prepared salad ingredients on plates and drizzle with the dressing. Garnish with parsley and serve.