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Summer cress salad with radishes and egg

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Ingredients for 2 servings:

  • 2 handfuls of garden cress, large
  • 2 eggs
  • 5 large radishes
  • ½ bunch chives
  • e.g. parsley
  • n. B. Lovage
  • 2 tbsp Miracel Whip, light 4.9%
  • 50 ml milk 1.5%
  • 1 tbsp mustard, medium hot
  • 5 dashes of Maggi
  • 5 tbsp rapeseed oil
  • e.g. salt and pepper
  • n. B. Paprika powder, sweet

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

vegetarian, lots of vitamins

Wash the garden cress and cut into approximately 1 cm pieces. The stems are edible. Quarter the radishes and then cut into approximately 1 mm wide pieces. Peel and chop the hard-boiled eggs. Mix the vinegar, mustard, Miracle Whip, salt, pepper, paprika, and the finely chopped herbs into a smooth sauce and pour over the salad. Season with liquid Maggi if desired. The cress salad goes well with bread or baked or fried potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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