Carpaccio with Easter salad

Boil the eggs almost hard in 8 minutes, let them scare and peel them. Prepare the eggs and whisk the dressing out of the carpaccio packages.

Roast the pine nuts from the carpaccio packs in a dry frying pan golden brown and let them cool down on a plate. Cut the tomatoes in four and scoop out the seeds.

Cut the flesh into lovely strips and let it drain on a layer of kitchen paper. Pick the leaves of basil sprigs and tear large leaves into pieces if necessary.

Spread the slices of carpaccio on plates. Spoon the lettuce with basil and tomato strips lightly through the egg dressing and scoop the salad in the middle of the carpaccio. Sprinkle the flinters of Parmesan cheese (from the packages) and the pine nuts.