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Leaf salad with fried egg

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Ingredients for 4 servings:

  • 3 tbsp apple cider vinegar
  • 2 tbsp water
  • 1 pinch(s) of sugar
  • 8 tbsp oil
  • 1 bunch of radishes
  • 100 g mixed leaf salad
  • 6 slices of baguette
  • 4 eggs
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Master Lampe’s favorite

Combine apple cider vinegar, water, salt, pepper, and 4 tablespoons of oil in a screw-top jar and shake well. Trim and wash the radishes, then thinly slice or grate them. Toss with the vinaigrette. Wash the lettuce and spin dry. Cut the bread slices into 2 cm cubes. Heat 3 tablespoons of oil in a pan. Toast the bread cubes until golden brown on all sides, then place them on a plate. Wipe out the pan and heat 1 tablespoon of oil. Fry the 4 eggs into fried eggs. Toss the salad with the radish vinaigrette. Serve with the fried egg and the baguette cubes.

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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.

Hearty Leberkäse

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