Zuckerhut Salad with potatoes and eggs

This light salad brings thoughts of a bright and colourful spring, a true refresher for both the mind and body. This dish makes for both a great lunch or starter, and is a great way to introduce something new to your ordinary salad, since it uses zuckerhut instead of lettuce or cabbage - don't worry, this isn't the bitter version!

SALAD - 2 SERVINGS - 40 MIN - EASY

A plate of chicory salad topped with pieces of egg and potato

Ingredients 

  • Zuckerhut salad

  • 2 eggs

  • 2 medium size potatoes

  • olive oil

  • salt

  • pepper

  • juice of 1 lemon

How to make it

  1. First, soak the salad to lose some bitterness and make the salad crunchy.

  2. Cut the leaves free from the stems, only use the softer parts of the stem, since the harder parts can be tough to eat.

  3. Boil the eggs and potatoes in two pots, (around 8+ minutes for the eggs, and 15-20 minutes for potatoes depending on size) and cut in bite sized pieces.

  4. Season the salad with salt, pepper, olive oil and lemon juice.

  5. Add potatoes and eggs to the salad.

  6. Enjoy the salad with a piece of homemade bread.

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Recipe by Marcela Sambol