This refreshing salad features a vibrant mix of crisp carrots, slightly bitter radicchio, cool cucumber, and sharp spring onions, tossed with savory pan-fried Bavarian sausages and hard-boiled eggs. A simple yet flavorful dressing of olive oil, mustard, sweet chili sauce, salt, and pepper brings all the elements together for a satisfying meal.
2 Portions · 2,257 g
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
2
Boil 2 Eggs for 8-10 min until hard-boiled.
While eggs cook, pan-fry 4 Bavarian Sausages for 5 min until browned and cooked through.
Once cooked, peel and slice the Eggs. Let the Sausages cool slightly, then slice them.
Wash, peel, and grate or thinly slice 2 Carrots.
Wash and slice 4 Radicchios.
Wash and slice or dice the Cucumber.
Wash and thinly slice 2 stems Spring Onion.
In a small bowl, whisk together Olive Oil, Mustard, Sweet Chili Sauce, Salt, and Pepper (adjust quantities to taste).
In a large bowl, combine the prepared Carrots, Radicchios, Cucumber, and Spring Onion.
Add the sliced Eggs and Sausages.
Pour the dressing over the salad and toss gently to combine. Serve immediately.
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