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

Spring salad with radishes and egg

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

Prepare 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 prepared with a vinaigrette of oil, apple 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 of oil, apple vinegar and mustard. Salad and vegetables must be dry and the dressing is only 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 of oil, apple vinegar and mustard.

  3. 3

    Check for doneness

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

  4. 4

    Serving

    Mix the salad, cucumber and radishes with the vinaigrette just before eating. Place the quartered eggs on top so that egg yolks and leaves do not disintegrate in 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 only 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 per serving 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 radishes and prepare eggs separately. Start the main cooking process for spring lettuce with radishes and eggs only afterwards.

Salad and vegetables must be dry, and the dressing is only 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 just before serving. Eat leftovers as possible the following day.

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

Keep cooking

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