Calories
165 kcal
Protein
10 g
Fat
7 g
Carbohydrates
14 g
Wash and dry the lettuce and chop into desired pieces. Hard boil the eggs, remove the shells and chop them into quarters.
Peel the cucumber, cut them in half and then, cut into half rings. Wash and cut the radishes into half rings. Now wash and cut onions, shallots cut into rings and the green one cut into strips.
Mix the yoghurt with balsamic vinegar, horseradish, sugar and lemon juice. Add some water if necessary. Then add seasoning. Finally, add the dressing to your salad and sprinkle with capers. Serve garnished with thinly sliced cheese.
To keep the salad from being too watery, make sure the eggs are not overcooked and chill them well before cutting.
Bon Appetit!
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