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🥗 Potato Radicchio Salad with Alfalfa Sprouts

233 kcal · 30 min · 4 servings

Ingredients

• 200 g small potatoes
• 2 eggs
• 1 head salad (from radicchio)
• chives
• salt
• pepper from the mill
• 6 tbsp pumpkin seed oil
• 3 tbsp balsamic vinegar
• honey
• 100 g alfalfa sprouts

Instructions

1. 1. Wash the potatoes thoroughly under running water.
2. 2. Place the unpeeled potatoes in a pot with boiling water.
3. 3. Boil the potatoes until they are fully cooked through.
4. 4. Boil the eggs for exactly 7 minutes.
5. 5. Ensure the yolk remains soft and jammy during this time.
6. 6. Wash the radicchio under cold water.
7. 7. Dry the leafy vegetable thoroughly.
8. 8. Cut the radicchio into four large quarters.
9. 9. Divide each quarter into three narrow strips.
10. 10. Rinse the chive sprigs.
11. 11. Shake the chives dry.
12. 12. Cut the chives into fine rings.
13. 13. Take a small bowl.
14. 14. Add salt, pepper, oil, vinegar, and honey to the bowl.
15. 15. Whisk the ingredients together to form a uniform marinade.
16. 16. Drain the cooking water from the potatoes.
17. 17. Peel the cooled potatoes.
18. 18. Slice the potatoes.
19. 19. Let the potato slices marinate briefly.
20. 20. Remove the potatoes from the marinade.
21. 21. Let the marinade drip off the potatoes.
22. 22. Reserve the remaining marinade in the bowl.
23. 23. Peel the boiled eggs.
24. 24. Halve the eggs.
25. 25. Arrange the eggs on plates.
26. 26. Place the marinated potatoes next to the eggs.
27. 27. Add the radicchio strips to the plates.
28. 28. Sprinkle the salad with the alfalfa sprouts.
29. 29. Drizzle the reserved sauce over the radicchio and sprouts.
30. 30. Sprinkle the finished salad with the chive rings.

Nutrition per serving

• kcal: 233
• Protein: 6 g · Fett/Fat: 18 g · Carbs: 12 g