Radicchio and artichoke salad with egg

Ingredients for 4 servings:

• 1 large head of radicchio
• 2 cans of artichoke hearts, natural
• 9 eggs, hard boiled
• some capers
• 150 ml balsamic vinegar or apple cider vinegar
• 300 ml pumpkin seed oil or olive oil
• 1 small onion(s)
• salt and pepper

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Cut the radicchio into thin strips, cut the artichokes into sixths (or quarters, depending on their size), and place both in a large bowl. For the marinade, finely chop one egg, the onion, and the capers. If you don’t like capers, you can also use pickled gherkins. Mix the vinegar and oil, add salt, pepper, and the chopped ingredients. Mix well or shake vigorously in a shaker. Toss the salad with the vinegar. Divide the salad among 4 plates or serving bowls. Cut the remaining 8 eggs into wedges or slices and place 2 eggs on each salad. Serve with whole-grain rye bread.