Young Spinach Salad with Egg

Preparation/cooking time: ca. 20m

For 2 people

Nutritional Information

Contains 396 Kcal


  • 2 eggs
  • 4 radish
  • 0.5 tbsp. mustard
  • 2 tbsp. white balsamic vinegar
  • 0.75 tbsp. lemon juice
  • 4 tbsp. rapeseed oil
  • 0.5 tbsp. horseradish, finely grated
  • a little pepper
  • 0.25 tsp. salt
  • 150 g baby spinach
  • 0.5 bunch chives, finely chopped
  • 2 tbsp. pine nuts

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  • Hard boil the eggs for 10 mins., rinse under cold water, leave to cool, peel and cube. Slice the radish.
  • For the dressing, combine the mustard with balsamic, lemon juice, oil and horseradish, season. Add the spinach, eggs, radish and chives to the dressing, carefully combine.
  • Lightly toast the pine nuts in an uncoated frying pan, scatter over the salad, serve immediately.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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