Egg and cheese salad

Ingredients for 4 servings:

• 6 eggs
• 200 g Gouda or Leerdamer, medieval
• 100 g cooked ham, 3 mm thick slices, without fat edges
• 1 bunch of radishes
• 2 handfuls of mixed salad leaves (e.g. Lollo Rosso, Radicchio, Frisée, lamb’s lettuce and oak leaf lettuce)
• 1 box of cress
• 4 tbsp herb vinegar
• ½ tsp mustard, hot
• ½ tsp horseradish, grated
• Salt and pepper, white, freshly ground
• 5 tbsp olive oil, cold pressed
• 1 shallot(s)
• 2 tbsp capers

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 22 minutes

with ham, mixed salad leaves, radishes and cress

Boil the eggs hard. Rinse immediately, peel, and let cool. Only then cut into eighths. Remove the rind from the cheese and cut the cheese and cooked ham into strips about 3 cm long. Trim, wash, and slice the radishes. Wash the lettuce leaves, spin them dry, and tear them into pieces. Place everything in a bowl. Mix the herb vinegar with the mustard, horseradish, a little salt, and plenty of pepper. Once the salt has dissolved, add the olive oil and beat in. Peel the shallot and dice very finely. Add it to the marinade along with the capers and mix the marinade into the prepared ingredients. Serve the salad sprinkled with cress. We like to have it for dinner in the summer with fresh farmhouse bread or baguette.