German Sprout and Egg Salad Frühlingssalat Recipe
Frühlingssalat is a light spring salad popular in Germany as soon as the first fresh vegetables appear at the markets. It combines crunchy lettuce, sprouts, hard-boiled eggs and a simple oil-and-vinegar dressing. It is something between breakfast and a light lunch – perfect when you feel like something fresh but not just plain greens.
This Frühlingssalat showcases the first crisp spring vegetables in a simple, satisfying way, combining fresh greens, sprouts and eggs for a balanced, protein-rich salad.
Chef's tips
Dry the lettuce very well so the dressing clings to the leaves instead of watering down. Add the dressing at the last moment to keep everything crisp. You can mix different types of sprouts for more flavor and texture.
How to serve
Serve as a light meal with wholegrain bread, or as a fresh side dish to quiche, savory tarts or grilled fish. It also works nicely as part of a brunch spread.
Ingredients
- lettuce - 1 head
- sprouts - 40 g
- cucumber - 0.5 piece
- radish - 6 piece
- egg - 2 piece
- chives chopped - 2 tablespoon
- rapeseed oil - 3 tablespoon
- wine vinegar - 1.5 tablespoon
- mustard - 1 teaspoon
- honey - 0.5 teaspoon
- salt
- black pepper
Preparation
- Place the eggs in a pot with cold water, bring to a boil and cook for 8–9 minutes from the moment the water starts boiling, so they are hard-boiled. Then cover with cold water and set aside to cool.
- Wash the lettuce thoroughly, dry it in a salad spinner or on paper towels, tear into smaller pieces and transfer to a large bowl.
- Wash the cucumber, cut it in half lengthwise and slice into thin half-moons. Wash the radishes and slice them thinly. Add the vegetables to the lettuce.
- Rinse the sprouts in a sieve under cold water and drain well. Add to the bowl with the lettuce.
- In a small bowl, mix the oil, vinegar, mustard, honey, a pinch of salt and pepper. Whisk vigorously with a fork for about 30 seconds until the dressing thickens slightly and becomes smooth.
- Peel the eggs and cut them into quarters or eighths.
- Just before serving, drizzle the salad with the dressing and gently toss with your hands or large spoons so as not to crush the leaves. Arrange the egg pieces on top.
- Sprinkle everything with finely chopped chives and add a little more pepper if you like a stronger flavor.
Storage
This salad is best eaten fresh. If you have leftovers, store them in the fridge for a few hours and expect the leaves to soften. For advance prep, keep the dressing and eggs separate and combine just before serving.
