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Chive Salad (Schnittlauchsalat)

Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 102
Author Margaret Bose Johnson

Ingredients

  • 2 cups (85 g) thinly sliced chives
  • 2 hard-boiled eggs
  • 2 tablespoons white wine vinegar
  • 3 tablespoons neutral oil like sunflower, avocado, vegetable
  • 1 teaspoon dijon mustard or German mittelscharfer Senf
  • ¼ teaspoon salt
  • ¼ teaspoon coarsely ground pepper

Instructions

  • Rinse and pat the chives dry. Finely slice them.
  • Chop the eggs finely.
  • Whisk together the dressing ingredients in your serving bowl.
  • Add the chopped chives and eggs and stir to combine.
  • The salad can be served immediately, but is better after 10-15 minutes to allow the chive sharpness to soften and the flavours to develop.

Nutrition

Calories: 102kcal | Carbohydrates: 1g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 2mg | Sodium: 161mg | Potassium: 66mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 875IU | Vitamin C: 12mg | Calcium: 21mg | Iron: 0.4mg