Lettuce with smoked salmon and egg vinaigrette

Ingredients for 4 servings:

• 1 lettuce
• 1 bunch of radishes
• 2 shallots
• 1 pack of smoked salmon
• 2 eggs
• 4 tbsp sunflower oil
• 1 tbsp vinegar (herbal)
• 1 tsp Dijon mustard
• 1 tbsp dill
• salt and pepper
• 1 dashes lemon juice
• 100 ml water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Hard-boil the eggs, rinse well, peel, and then separate the egg whites from the yolks. Dice the egg whites and set aside. Dressing: Mix sunflower oil with 100 ml water, vinegar, and mustard to make a vinaigrette. Strain the egg yolks into the vinaigrette. Season with salt, pepper, chopped dill, and lemon juice. Tear the lettuce into bite-sized pieces, wash, and spin dry. Thinly slice the radishes and finely dice the shallots. Arrange the lettuce and radishes on a plate. Scatter the shallots and egg white cubes over the lettuce. Arrange the smoked salmon in rolls on top of the salad and drizzle with the dressing.