Colourful spring salad

AUTHOR
Harley Romero
DIFFICULTY
easy
RATING
3 5
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 2 Eggs
  • 150 g Sweet peas
  • 7-10 Tbsp Salt
  • 3 discs Toast
  • 20 g Butter or margarine
  • 1 (approx. 250 g) Kohlrabi
  • 1 collar Radishes
  • 1/2 (approx. 250 g) Cucumber
  • 1 collar Rocket
  • 2-3 TABLESPOONS White wine vinegar
  • 1 TEASPOON medium hot mustard
  • 7-10 Tbsp white pepper
  • 4-5 Tbsp Oil

Directions

  1. 1

    Boil eggs hard in 8-9 minutes, rinse with cold water and peel. Clean, wash and diagonally halve the sugar snap peas. Blanch in boiling salted water for about 2 minutes, rinse with cold water and drain. In the meantime cut toast into small cubes. Heat the fat.

  2. 2

    Roast the toast cubes in it until golden brown all around and take them out. Peel, wash and cut the kohlrabi into thin, approx. 3 cm long sticks. Clean, wash and slice the radish and cucumber. Clean, wash and drain the rocket and pluck into bite-sized pieces. Mix vinegar and mustard for the marinade. Season with salt and pepper. Whip the oil into it. Mix the prepared vegetables and arrange on a plate. Chop eggs and pass through a sieve. Eggs and croutons and sprinkle over the salad.

  3. 3

    Season with salt and pepper. Whip the oil into it. Mix the prepared vegetables and arrange on a plate. Chop eggs and pass through a sieve. Eggs and croutons and sprinkle over the salad. Sprinkle some marinade on the salad. Add the rest of the marinade

Nutrition Facts

KCAL
270 kcal
CARBS
17 g
FATS
19 g
PROTEINS
8 g