Kerstin's grilled salad

Ingredients for 4 servings:

• 1 small head of iceberg lettuce
• 1 small head of radicchio or red chicory
• ¼ cucumber(s)
• 3 tomatoes
• 3 boiled eggs (yolk soft, egg white firm)
• ½ jar green olives, sliced
• 1 small can of kidney beans
• 100 g cheese, coarsely grated
• 7 tbsp olive oil
• 3 tbsp vinegar (I like to use walnut vinegar)
• pepper
• Salt, possibly liquid seasoning

Instructions

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

Make a vinaigrette with vinegar, oil, pepper, salt, and liquid seasoning if desired. Clean and chop all salad ingredients, except the eggs and cheese, and drain them (rinse the beans again) and place them in a bowl. Peel and halve the eggs, reserving the yolks and stirring them into the vinaigrette. Dice the egg whites and add them to the salad. Grate the cheese on top. Just before serving, toss everything with the vinaigrette. Tip: If you let the eggs sit in cold water after cooking until you’re ready to peel them, peeling them will be easier.