Salad with horseradish dressing and poached egg
300 g lamb's lettuce
4 tbsp. Steirerkren
150 ml unfiltered apple juice
3 tbsp. olive oil
3 tbsp. apple vinegar
2 tbsp. plain yoghurt
Salt and pepper
Ground salt and pepper
1 dash of white balsamic vinegar
Put all ingredients into a twist off glass and shake it well for 1 or 2 minutes. Put it into the fridge for about 15 minutes. Heat 1 litre water in a pot and a dash of white balsamic vinegar. Break each egg into a glass. When the water is boiling use a ladle and carefully put in the egg with it, let it cook for about 3 minutes. Wash the salad and arrange it on plates. Before serving marinate it with your dressing, add the poached egg and garnish it with freshly grated SteirerKren. A recipe from CookingCatrin.
Be carfeful – the longer your dressing is kept in the fridge, the hotter it will taste.