{After-work-kitchen} radish vinaigrette with romaine lettuce & egg

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{After-work-kitchen} radish vinaigrette with romaine lettuce & egg

Here's another idea for a quick after-work kitchen. Regional radishes have recently become available again. The small round tuber is related to the radish and is a veritable health bullet. Good for digestion and equipped with mustard oils (antibacterial) and potassium, calcium and iron and vitamins A, B1, B2 and C. {After-work-kitchen} radish vinaigrette with romaine lettuce & egg

Radishes keep fresh for only a few days after harvesting. So here are three tips on how to improve durability:

  1. Put some water in a small bowl and put in the bunch of radishes. See all the radishes are covered with some water.
  2. Or you remove the green leaves, so you prevent the loss of radish water. Then you wash the vegetables and beat it in a damp cloth. This is how you keep the vegetables in the fridge.
  3. If the radish has shriveled up, it often helps to give the vegetables a dip in the water. So they are nice and crispy again.

{After-work-kitchen} radish vinaigrette with romaine lettuce & egg

The composition of the vinaigrette is perhaps a bit unusual at first glance, but the result is convincing across the board. The sharpness of the radishes and the horseradish is well balanced by the sweetness of the apple. Combined with a fresh romaine lettuce and boiled eggs a delicious salad, which has conjured us a big smile on the face.

To Print

{After-work-kitchen} Radish tartarigrette with romaine lettuce

A great salad: radish vinaigrette with romaine lettuce & egg

  • Author: Susanne
  • Preparation: 15 minutes
  • Cooking time: 10 mins
  • Total time: 25 minutes
  • servings: 2 1x
  • Category: salad
  • Method: Cook
  • Cuisine: vegetarian


  • 1 Bunch of radishes
  • 1.2 Apple
  • 1 small spring onion
  • salt
  • pepper
  • 1.2 TL sugar
  • 1 TL horseradish out of the glass
  • 1 EL white wine vinegar (old apple cider vinegar)
  • 3 Tablespoons olive oil
  • 2 eggs
  • 1 romaine lettuce


  1. Cook the eggs for 10 minutes until they are cooked hard and let them cool.
  2. For the vinaigrette you cut the radishes and the apple into small sticks and the spring onion into thin rings.
  3. Stir the white wine vinegar, olive oil, salt, pepper, sugar and horseradish together. Now add the radishes, the apple and the spring onion.
  4. Slice or plunge the romaine lettuce into small pieces and wash thoroughly.
  5. Peel the eggs and cut them into small pieces, e.g. with the egg cutter.
  6. Now take a large bowl and mix all the ingredients with each other.

Good succeed!

Signature Susanne

{After-work-kitchen} radish vinaigrette with romaine lettuce & egg

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