Green spring salad

Boil the egg almost hard in 6-8 minutes.

Transfer the frozen peas to a colander and pour 1 liter of boiling water over it.

Let the peas drain well.

Cut the onion into thin rings.

Cut the cucumber lengthwise in four and then into 1 cm thick pieces.

Cut the radishes into quarters.

Let the egg scare under cold running water.

Peel the egg and prune it in a bowl.

Add the vinegar, mustard and mayonnaise with 2 tablespoons of water and some salt and freshly ground pepper and stir everything into a dressing.

Stir in half of the onion rings.

Wash the lettuce leaves and dry them in a salad spinner.

Tear the leaves into pieces and mix them lightly through the dressing.

Mix also the rocket and half of the cucumber and half of peas through it.

Spoon the salad into deep plates and divide the radishes with the remaining cucumber, peas and spring onions.

Tasty with brown rolls.