Apple salad with boiled eggs and walnuts
Red cabbage leaves (to serve)
1 handful of walnuts
1 tablespoon chopped parsley
1 teaspoon chives (fresh or dry)
2-3 tablespoons of walnut oil
Salt and pepper to taste
1-2 tablespoons lemon juice (fresh)
Boil the eggs (about 8 minutes) and let them cool down completely.
Rinse the fresh ingredients under tap water, peel the eggs and the apple. Cut everything into small cubes. Toss the apple with lemon juice to keep its color fresh. Then mix the apple, radish and egg cubes in a bowl. Season with walnut oil, parsley, salt, pepper and chives. Crush the walnuts and dip them in the salad. Stir everything well.
Shape boats from the red cabbage leaves. Count a boat per person.
When serving the apple salad with boiled eggs, place a boat of red cabbage on each plate, fill it with salad and decorate according to taste.