Ingredients:
1 head of iceberg lettuce
1/2 cucumber
2 tomatoes
1 bunch of radishes
4 slices of cooked ham
1 egg
100 g grated cheese (e.g. Gouda or Emmental)
Fresh basil leaves
Optional: asparagus stalks
Preparation:
Boil eggs: Boil the eggs hard (approx. 10 minutes in boiling water), rinse and peel. Quarter and set aside.
Prepare vegetables:
Wash the iceberg lettuce, dry and cut into bite-sized pieces.
Wash the cucumber and cut into slices.
Wash the tomatoes, remove the stalk and cut into cubes.
Wash the radishes and cut into slices.
Ham: Tear or cut the ham slices into strips.
Arrange the salad:
Spread the iceberg lettuce in a large bowl or on a large plate.
Spread the cucumber slices, tomato cubes and radish slices on top. Spread the ham evenly over the vegetables.
Sprinkle the grated cheese on top.
Place the quartered eggs on top.
Garnish with fresh basil leaves.
Optional: Add asparagus spears if desired.
Serving suggestion:
The recipe continues on the next page
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