Russian Eggs on Vegetable Salad

Preparation (about 40 min):

Make the eggs, remove the shell, cut them in half, take out the yolks, press them through a sieve, mix with a little bit of mustard and yogurt mayonnaise, season with salt, pepper. Put the amount in a piping bag form, put in the egg white halves.

Blanch potatoes and vegetable cubes al dente, drain well, cool, mix with yogurt mayonnaise and a little bit of balsamic vinegar, fold in chive rolls, season with salt, pepper.

Clean romaine lettuce, fluff, place on flat plate.

Clean radicchio, cut into strips, mound in the center. Pile vegetable salad on lettuce leaves, place stuffed egg on top, pile caviar on top.

Form anchovies into rings, place next to them, fill with capers.

Season radicchio with salt and pepper, chili flakes, sprinkle with cress and put on tomato fillets.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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