Summer salad with cress sauce

AUTHOR
Kristopher Marks
DIFFICULTY
easy
RATING
3 3
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 2 Eggs
  • 1 Lettuce
  • 375 g Tomatoes
  • 1 collar Radishes
  • 1 Vegetable Onion
  • 150 g Skimmed milk yoghurt
  • 3 TABLESPOONS Fresh cream
  • 7-10 Tbsp juice of 1/2 lemon
  • 7-10 Tbsp Salt
  • 7-10 Tbsp black pepper
  • 1 Beet Cress

Directions

  1. 1

    Boil the eggs hard for about 8 minutes, quench, peel and let them cool down. Clean and wash lettuce, tomatoes and radishes. Drain lettuce well and pluck into bite-sized pieces.

  2. 2

    Cut tomatoes into eighths and radishes into quarters. Peel and halve the vegetable onion and cut into thin slices. Cut the eggs into eighths. Mix the vegetables and arrange in a salad bowl with the eggs. For the cress sauce, mix yoghurt and crème fraîche.

  3. 3

    Season to taste with lemon juice, salt and pepper. Rinse cress, drain, cut off and, except for a teaspoon for garnishing, fold into the sauce. Pour the cress sauce over the salad and sprinkle with remaining cress.

  4. 4

    Mix only before serving. This colourful salad tastes great with grilled meat, fish or sausages.