Pokelein salad with smoked salmon and strawberries

Boil the eggs almost hard in 8 minutes.

Let them scare and peel them.

Cut the eggs into 4 parts each.

Chop the dill coarse.

Halve the strawberries.

Cut the salmon into broad strips.

Cut the head of romaine lettuce and the chicory into strips of 1 cm and separate them.

In a bowl, beat the vinegar, oil, mustard and dill into a dressing and scoop the purslane, romaine lettuce, chicory and half of the strawberries lightly.

Serve the salad with the rest of the strawberries and the salmon bars.

Delicious with triangles of roasted white bread.

Menusuggestie Head: grilled steak with fried potatoes.

After: red fruit with a dash of sweet wine and crumbled shortbread.