Colorful salad with scrambled eggs, grapes and peanuts

Ingredients for 2 servings:

• 2 eggs, size M
• 2 pinches of chicken stock powder
• 2 pinches of Szechuan pepper
• 2 tbsp extra virgin olive oil
• 8 small red onions (no larger than 6 cm)
• 1 small gherkin(s)
• 2 m.-large tomato(s)
• 12 snow peas
• 0.3 bell pepper(s), green
• 0.3 bell pepper(s), red
• 10 grapes, purple
• 2 small garlic cloves
• 1 tbsp orange juice
• 1 tbsp red wine vinegar
• 1 tbsp sauce (bulgogi sauce)
• ½ tsp Szechuan pepper, freshly ground
• 2 tsp Aceto balsamico tradizionale, alternatively Aceto Balsamic vinegar di Modena IGP
• 2 tbsp extra virgin olive oil
• 4 tbsp, heaped peanuts, blanched, roasted and salted (see note)
• n. B. flowers and leaves

Instructions

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

A starter of a different kind.

For the scrambled eggs, break the eggs and whisk them with the chicken stock and Szechuan pepper until smooth. Fry in olive oil, stirring constantly. The egg pieces should be about the size of a fingernail. For the vegetables, peel the onions and use them whole. Wash the remaining vegetables. Cut off both ends of the gherkin, peel them zebra-shaped, halve them lengthwise, and remove the seeds. Halve the halves lengthwise and cut diagonally into approximately 2 cm pieces. Quarter the tomatoes lengthwise, removing the white-green parts, and cut the quarters into thirds crosswise. Cut off both ends of the snow peas, removing the lengthwise strings, and halve the pods diagonally. Cut out a segment from each bell pepper, remove the seeds, cut them into thirds lengthwise, and chop them crosswise into approximately 1.5 cm pieces. Halve the grapes lengthwise and remove the seeds. Mix all ingredients together with the scrambled eggs and set aside. For the dressing, peel and press the garlic cloves. Mix with the remaining dressing ingredients. 10 minutes before serving, stir the dressing into the salad. Before serving, strain the salad, divide it between serving plates, and drizzle with traditional balsamic vinegar and olive oil. Garnish with the peanuts and, if desired, flowers and leaves, serve, and enjoy. Note: There is a specially seasoned blend of roasted peanuts and medicinal beans (four times the size of peanuts, see picture) called Matahari Bali (Sun of Bali), which is so popular that you’d have to be lucky to snag one of the last packages on the shelf. This is what was used here.