Eggs – Cheese – Salad
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 6 egg (s)
- 200 g cheese, medieval Gouda or Leerdamer
- 100 g cooked ham, 3 mm thick slices without fat edes
- 1 bunch radishes
- 2 handfuls lettuce, mixed leaves (e.g. lollo rosso, radicchio, frisée, lamb`s lettuce and oak leaf lettuce)
- 4 tablespoon vinegar, (herb vinegar)
- 0.5 teaspoon ½ mustard, hot
- 0.5 teaspoon ½ horseradish, grated
- Salt and pepper, whiter, freshly ground
- 5 tablespoon olive oil, cold pressed
- 1 shallot (s)
- 2 tablespoon capers
- 1 box cress
Print Recipe
Pin Recipe Instructions
- Hard boil the eggs. Quench immediately, peel and let cool. Only then eighth. Remove the rind from the cheese and cut the cheese and cooked ham into strips about 3 cm long. Clean, wash and slice the radishes. Wash the lettuce leaves, spin dry and pick up. Put everything in a bowl.
- Mix the vinegar with the mustard, horseradish, a little salt and plenty of pepper. When the salt is dissolved, beat the oil on top. Peel the shallot and chop it very finely. Add the capers to the marinade and mix the marinade with the prepared ingredients. Serve the salad sprinkled with cress.
- We like to have dinner with fresh farmhouse bread or baguette in summer.
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