Egg Carpaccio with Herb Salad

Remove shell from eggs and cut into slices with an egg slicer. Arrange the slices of one egg each on a serving plate. Season lightly with salt and season with pepper.

Salad dressing: mash earth apple with a fork and perhaps spread through a sieve. Stir well with a fork crushed mustard, vinegar, peanut, salt, pepper and a tiny bit of sugar. Add the oil in a fine stream. Rinse the herbs, rub them dry and pluck or chop them according to their size. Mix the herbs and add to the egg slices. Drizzle eggs and lettuce with salad dressing. Peel the onion, cut into fine rings and sprinkle over the carpaccio.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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