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Colorful salad with raspberries

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Ingredients for 4 servings:

  • 1 endive salad
  • 4 eggs
  • 1 bunch of radishes
  • 1 bunch of spring onions
  • 200 g raspberries
  • 4 tbsp lemon juice
  • 6 tbsp oil
  • Salt and pepper from the mill
  • some sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Boil the eggs, rinse, and peel them. For the dressing, combine the lemon juice with salt, pepper, and sugar. Stir in the oil. Trim and wash the spring onions and slice them into thin rings. Trim the radishes and halve or quarter them depending on their size. Trim the lettuce, cut it into thin strips, and place it in a bowl. Sort the raspberries and add them. Add the spring onions, radishes, and dressing and mix well. Quarter the eggs. Divide the salad among four plates and top each with an egg. Serve with fresh baguette.

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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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Colorful salad with raspberries