Waldburger mixed farmer's salad with egg, feta and walnuts

Ingredients for 2 servings:

• 4 iceberg lettuce leaves
• 1 m.-large salad cucumber(s), slim, seedless
• 2 medium-sized potatoes, waxy
• 2 m.-large tomato(s), fully ripe
• 80 g sugar snap peas, fresh
• 1 medium-sized garlic clove(s)
• 6 tbsp orange juice
• 1 tbsp oregano
• 40 g feta cheese
• 2 tsp Aceto balsamico traditionale, alternatively Aceto balsamico di Modena
• 1 tbsp white wine vinegar, milder
• 1 tsp, levelled sugar
• 2 tsp, leveled chicken broth powder
• 1 tsp black pepper, freshly ground
• 3 tbsp extra virgin olive oil
• 1 egg(s), size M
• 4 walnut halves
• 60 g feta cheese
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

A festive salad served with toasted white bread as a starter.

Boil the potatoes the day before and store them unpeeled in the refrigerator overnight. Wash the lettuce leaves, spin dry, and arrange them on a large serving plate. Cut off both ends of the cucumber, peel them zebra-shaped, and slice/grate them crosswise into approximately 3 mm thick slices. Place them over the lettuce leaves. Peel the potatoes, halve them lengthwise, and cut them crosswise into thin slices. Arrange them in a circle on the plate about 2 cm from the edge (place the remaining slices inside the tomato ring). Remove the stems from the tomatoes, skin them, quarter them lengthwise, and remove the green stem base and seeds. Halve the quarters lengthwise and place them on the inside of the potato ring. Blanch the snow peas in boiling salted water for 3 minutes and then refresh them in ice-cold water. Place them on the outer edge. Crumble the feta over the salad. For the dressing, cut off both ends of the garlic clove, peel it, and press it into a large bowl using a garlic press. Add the remaining ingredients and mix, but do not overmix. Just before serving, drizzle the dressing over the salad. Crack the egg and fry it in a ring to form a fried egg. Season with a pinch of salt and pepper and place it in the center. Add the walnuts between the egg and the tomato ring. Serve the salad as a starter with toasted white bread and enjoy at room temperature.