Postelein – Salad with Egg and Tangerines on Light Yogurt Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g purslane (Postelein)
- 2 egg (s), hard-boiled
- 1 onion (s)
- 1 can tangerine (s)
- 1 cup natural yogurt
- 1 teaspoon mustard, medium hot
- 1 tablespoon olive oil, virgin
- 1 ½ tablespoon vinegar, (raspberry balm)
- Salt and pepper, to taste
- some chives
Print Recipe
Pin Recipe Instructions
- Wash, clean and roughly chop the linen. Boil the eggs hard, cut them in half and remove the yolks (used for the sauce) then cut into small pieces. Peel the onion and cut into small cubes. Pour off the mandarins (keep the juice, there is still something in the sauce and you can make a spritzer from the rest) and then cut it in half. Then mix everything in a bowl.
- Mix the yogurt, mustard, olive oil, raspberry balm, egg yolk and a little tangerine juice to a smooth sauce. Then season with salt and pepper.
- Cut the chives into small rolls and add to the sauce. Pour over the salad and mix well. Let it go for a while.
- Goes well with turkey schnitzel or as a main course with a baguette.
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