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Shepherd's purse salad

Shepherd's purse salad


about 100 g leaf rosettes from shepherd's purse

about 100 g lamb's lettuce

2 eggs

for the marinade:




roasted seeds such as sesame, sunflower or pumpkin




Put the 2 eggs in a pot of boiling water for 6 to 10 minutes. Then drain the hot water and rinse the eggs under cold water. Peel the eggs and then cut them into small cubes. Wash the lamb's lettuce and the shepherd's purse leaf rosettes, put them in a bowl and add the diced eggs. Mix everything well.

For the marinade, add approx. 3 tablespoons of vinegar and 6 tablespoons of oil to a smaller bowl and season with salt. Add the roasted seeds and stir well. Finally, pour the marinade over the lamb's lettuce and shepherd's purse salad and the eggs. Complete.

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