Salad with Vegetables, Hard Eggs and Pesto Rosso Dressing

Ingredients

• 100 g lamb's lettuce
• 50 g red lamb's lettuce
• 1 bunch sorrel
• 1 Avocado
• 1 tbsp Lemon Juice
• 3 tomatoes
• romaine lettuce
• 500 g Green Asparagus
• 4 hard-boiled eggs
• 0.5 cucumber
• 2 tbsp roasted pistachio nuts
• 2 tbsp Pesto Rosso
• 4 tbsp red balsamic
• 3 tbsp water
• 2 tbsp extra virgin olive oil
• Salt
• Pepper

Instructions

1. 1.

   Wash, rinse, dry and shake the salads, then mix them together in a bowl. Wash the asparagus, trim the ends and cook it al dente in plenty of salted water. Halve the avocado, remove the pit, cut into slices and peel off the skin. Drizzle the flesh with lemon juice to prevent browning. Wash the tomatoes, halve them, remove the core and slice into wedges. Peel the cucumber, scrape out the seeds and cut into thin strips lengthwise, salt lightly. Peel and halve the eggs.

2. 2.

   Mix the tomatoes into the salad and loosely arrange on four plates, add avocado slices and place egg halves decoratively on top. Distribute cucumber strips around the salad.

3. 3.

   Combine all vinaigrette ingredients in a bowl and whisk vigorously with a fork. Drizzle the vinaigrette over the eggs and salad, sprinkle pistachio nuts on top and serve with fresh white bread.