Spring salad with radish and cress

Name: spring salad with radish and cress
Total time: 15 min
Yield: 4
Ingredients: 1 egg; 2 tablespoon White wine vinegar; 4 tablespoon olive oil; 2 tablespoon capers; 1 crop lettuce; 50 gram arugula; 50 gram lamb's lettuce; 10 radishes; 1 tray cress

Ingredients

1 egg
2 tablespoon White wine vinegar
4 tablespoon olive oil
2 tablespoon capers
1 crop lettuce

50 gram arugula
50 gram lamb's lettuce
10 radishes
1 tray cress

Directions

Boil the egg.
Finely chop half of the capers.
Cut the radishes into thin slices.
Peel the egg and crush it in a deep plate.
Add the vinegar with two to three tablespoons of water, olive oil, the finely chopped capers and some salt and pepper and mix everything into a smooth dressing.
Wash the lettuce leaves, dry them in a salad spinner or let them drain well in a colander.
Tear the leaves of the midrib.
Mix the lettuce, arugula, lamb's lettuce and radishes in a large salad bowl.
Put the dressing through it and cut the cress above it from the bed, garnish with the remaining whole capers.