Spring salad with radishes and egg as a lovingly prepared Easter recipe for brunch, holidays and family meals
Easter Recipe

Spring salad with radishes and egg

Leaf salad, radishes, cucumber and boiled eggs are served with a vinaigrette of oil, apple cider vinegar and mustard. Salad and vegetables must be dry and the dressing is added just before serving. Young potatoes make the salad more filling, cress can complement the chives.

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Total time 28 min
Calories 285 kcal
Servings 4 servings
Difficulty Easy
By the Published Updated Editorially approved

Why this recipe works

Preparing spring salad with radishes and egg

Salad and vegetables must be dry, and the dressing is only added immediately before serving. Leaf salad, radishes, cucumber and boiled eggs are served with a vinaigrette of oil, apple cider vinegar and mustard. Young potatoes make the salad more filling, cress can complement the chives.

Quick Dinners Easter Recipes Vegetarian Dinners Lunch

Recipe

Spring salad with radishes and egg

Leaf salad, radishes, cucumber and boiled eggs are served with a vinaigrette made of oil, apple cider vinegar and mustard. Salad and vegetables must be dry and the dressing is added immediately before serving.

Ingredients

4 servings

Method

  1. 1

    Prepare ingredients

    Radishes: cut into slices. Cucumber: cut into slices.

  2. 2

    Prepare

    Leaf salad, radishes, cucumber and boiled eggs are served with a vinaigrette made of oil, apple cider vinegar and mustard.

  3. 3

    Check for doneness

    Salad and vegetables must be dry, and the dressing is added immediately before serving.

  4. 4

    Serve

    Mix the lettuce, cucumber and radishes with the vinaigrette just before eating. Place the quartered eggs on top so that the yolks and leaves do not break up in the dressing.

Kitchen know-how

Tips for Spring salad with radishes and egg

Important for spring salad with radishes and egg

Salad and vegetables must be dry, and the dressing is added immediately before serving.

Variations

How to adapt this recipe

Young potatoes make the salad more filling, cress can complement the chives.

Nutrition per serving

285kcal
14.0 gCarbohydrates
14.0 gProtein
20.0 gFat

Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Spring salad with radishes and egg

Weigh the lettuce, prepare the radishes and keep the eggs separately, then start the main cooking process for spring salad with the radishes and egg.

Salad and vegetables must be dry, and the dressing is added immediately before serving.

Cool spring salad covered with radishes and egg. Important for the texture: salad and vegetables must be dry and the dressing is added immediately before serving. Eat leftovers the following day if possible.

Young potatoes make the salad more filling, cress can complement the chives.

Keep cooking

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