Bavarian salad with radishes, radish and egg-mustard dressing.

1 small white radish
½ cucumber salad
1 small bunch of radishes
Capsule watercress
For the filling:
2 eggs, boiled hard-boiled
4 tbsp vegetable oil
2 tbsp white balsamic vinegar
1 tsp strong mustard
Salt and freshly ground pepper to taste
Pinch of sugar

Boil eggs for about 10 minutes, then cool in cold water and peel.
Radish clean, cucumber and radish wash and cut into thin plates, watercress cut. Fold in salad bowl and mix.
In a separate bowl, combine oil, vinegar, mustard, salt, sugar and pepper.
Eggs finely chop, leaving half for serving yolk and add to the filling, mix well and add to the salad. Stir and leave for half an hour to soak. Before serving, sprinkle with crumbled egg yolk.
To apply the table with Bretzel and beer.

Bon Appetit!

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