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🥗 The Smart Chef's Salad

420 kcal · 30 min · 4 servings

Ingredients

• 2 eggs (Class S)
• 80 ml veal stock
• 1 tbsp rapeseed oil
• 1 tsp mustard
• 1 tsp honey
• salt
• pepper
• 1 carrot
• 1 mini cucumber
• 8 cherry tomatoes
• 2 spring onions
• 1 piece Gouda (30% fat in dry matter)
• 150 g smoked salmon ham
• 1 batavia lettuce
• 1 small radicchio
• 1 small handful arugula
• 1 tbsp sunflower seeds

Instructions

1. 1. Carefully poke the eggs with a needle.
2. 2. Place the eggs in boiling water.
3. 3. Boil the eggs for about 8 minutes until hard-boiled.
4. 4. Drain the hot water.
5. 5. Rinse the eggs immediately with cold water to stop the cooking process.
6. 6. Whisk beef stock, rapeseed oil, mustard, and honey into a fine sauce (vinaigrette).
7. 7. Season the sauce generously with salt and pepper.
8. 8. Peel the carrot.
9. 9. Grate the carrot coarsely using a grater.
10. 10. Wash the cucumber thoroughly.
11. 11. Slice the cucumber into thin rounds.
12. 12. Wash the cherry tomatoes.
13. 13. Cut the cherry tomatoes in half.
14. 14. Remove the green stem ends from the tomatoes.
15. 15. Trim the spring onions.
16. 16. Slice the spring onions into thin rings.
17. 17. Remove the rind from the cheese if present.
18. 18. Cut the ham into thin strips.
19. 19. Cut the cheese into thin strips.
20. 20. Trim the salad greens.
21. 21. Wash the salad greens thoroughly.
22. 22. Spin the salad greens dry, for example in a salad spinner.
23. 23. Peel the boiled eggs.
24. 24. Cut the eggs into wedges or slices.
25. 25. Toss the salad greens with the vinaigrette.
26. 26. Arrange the salad greens on two large plates.
27. 27. Distribute the remaining prepared ingredients on the plates.
28. 28. Sprinkle sunflower seeds over the salad.
29. 29. Serve the salad immediately.

Nutrition per serving

• kcal: 420
• Protein: 36 g · Fett/Fat: 22 g · Carbs: 15 g