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🥗 Crunchy Salad with Hard-Boiled Eggs and Radishes

200 kcal · 30 min · 4 servings

Crunchy Salad with Hard-Boiled Eggs and Radishes Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Lightly prick the eggs at the blunt end with a needle.
  2. 2. Place the eggs in boiling water.
  3. 3. Boil the eggs for 9 to 10 minutes until they are hard-boiled.
  4. 4. Wash the chicory under running water.
  5. 5. Remove the hard base of the chicory.
  6. 6. Carefully separate the individual leaves of the chicory.
  7. 7. Wash the zucchini thoroughly.
  8. 8. Remove the ends of the zucchini.
  9. 9. Slice the zucchini lengthwise into thin slices.
  10. 10. Wash the arugula.
  11. 11. Spin the arugula dry.
  12. 12. Wash the radishes.
  13. 13. Remove the stems and roots of the radishes.
  14. 14. Slice the radishes into thin slices.
  15. 15. Mix the chicory, arugula, and zucchini slices in a bowl.
  16. 16. Add the radish slices to the vegetable mixture.
  17. 17. Divide the vegetables evenly onto four plates.
  18. 18. Drain the cooking water from the eggs.
  19. 19. Rinse the eggs under cold water to cool them down quickly.
  20. 20. Peel the cooled eggs.
  21. 21. Cut each egg in half.
  22. 22. Place one half on each of the four plates.
  23. 23. Whisk the vinegar with the lemon juice and oil in a small bowl.
  24. 24. Season the dressing mixture with salt and pepper.
  25. 25. Drizzle the salad with the finished dressing mixture.

Nutrition per serving