Summary

Ingredients

• 1 head iceberg lettuce
• 250 g pasta, whole wheat pasta (spiral)
• 0.5 ½ ring / s sausage, (Lyoner or meat sausage)
• 4 large beefsteak tomato (s)
• salt
• pepper
• vinegar
• oil
• Herbs, (garden herbs), possibly TK
• Cream, (H-cream)
• 2 egg (s)
• 1 baguette (s)

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Instructions

1. First cook the noodles with a lot of salt, otherwise they will deprive the salad sauce of the taste later.
2. Now boil the eggs.
3. Meanwhile, the Lyoner peel off the skin and cut into approx. 1 cm cubes.
4. Then wash the tomatoes and cut them into cubes.
5. Now wash the iceberg and cut into thin strips.
6. Cut the eggs twice with the egg cutter to make strips.
7. Now drain the pasta and place in cold water for about 5 minutes, then drain the pasta again and drain well.
8. Now put everything together in a bowl.
9. Now prepare the sauce with vinegar, oil, pepper, salt and garden herbs, add a dash of H-cream if you like, pour the sauce over the salad just before consumption.
10. Serve with a baguette.