John Myers
Ingredients for 4 servings:
- 4 eggs
- 200 g spinach, young, crispy fresh
- 60 g wild garlic, young leaves (approx. 2 handfuls)
- 1 bunch of radishes
- 100 g mushrooms, fresh
- 200 g cherry tomatoes
- 1 bunch of chives
- 3 tbsp vinegar (apple balsamic vinegar)
- Salt and pepper, from the mill
- 6 tbsp extra virgin olive oil
- some daisies for garnishing
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Boil the eggs for about 8 minutes and let cool. Trim the spinach and wash it along with the wild garlic leaves. Drain well and tear any larger leaves into pieces. Arrange on plates. Trim, wash, and quarter the radishes. Trim and slice the mushrooms. Wash and halve the tomatoes. Peel and quarter the eggs. Arrange everything on the bed of green leaves. Cut the chives into small rolls, mix the vinegar with a little salt, then gradually whisk in the olive oil to create a creamy vinaigrette. Sprinkle the chives and vinaigrette over the salad and serve sprinkled with freshly ground pepper and the daisy blossoms.
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