Salad mix with radish and egg
A very light salad will cheer you up with its brightness and give you a vitamin boost!
Ingredients
Servings 4- iceberg lettuce 1 bunch
- arugula 1 bunch
- chard (leaf beet) 0.5 bunch
- purple basil 0.5 bunch
- radish 6-8 pcs.
- bell pepper 2 pcs.
- eggs 4 pcs.
- balsamic vinegar 2 tbsp. l.
- olive oil 3 tbsp. l.
- coarse salt 2 pinches
- ground black pepper
- ground paprika
Cooking
Step 1
Boil the eggs in boiling water for 5 minutes, peel, cut into 4 slices or 4 longitudinal ovals. Wash the lettuce leaves, dry them, tear them into small pieces with your hands. Cut the radish into thin slices. Bulgarian pepper cut into strips. Finely chop a few basil leaves with a knife.
Step 2
Put salads on a part of the dish in a slide, sprinkle with chopped basil and decorate with whole basil leaves. Fan out the eggs on the rest of the dish. Place radishes and pink chard stalks in a strip between eggs and salads. Put the chopped pepper in the center of the composition.
Step 3
Dress the salad with balsamic vinegar, oil and salt. Pepper the eggs lightly. Add a strip of radishes and chard stalks with ground paprika. A light and quick salad in a modern serving is ready!