Salad Hearts with Egg Yolk Cream

From the heads of lettuce remove the outer green leaves, dice the light hearts, carefully removing the hard stalks. Do not separate the blue hearts. Rinse lettuce hearts in enough cold water, then drain thoroughly in a colander.

Cut the hard-boiled eggs in half. Separate the egg yolks and pass them through a sieve. Mix with the two raw egg yolks, the herb vinegar and the mustard until smooth. Gradually add the oil and the crème fraîche.

Chop the shallots, stir them together with the herbs into the egg yolk cream and season it with salt, pepper and sugar.

Arrange four lettuce quarters on each plate, cover with the cream, garnish with parsley, chives and sliced radishes.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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