Large Green Salad with Eggs and Croutons

A light but hearty salad on a warm June evening will be a complete dinner. Dill dressing will add freshness to it.

Ingredients

• 4 small young potatoes
• 6 young crispy cucumbers
• 1 bunch young radishes
• 2 cloves of young garlic
• 1 small bunch of sorrel
• 1 medium bunch of dill
• 4 eggs
• 4 large slices of white bread
• 150 g sour cream
• 4 tbsp. l. fragrant sunflower oil
• salt
• freshly ground black pepper

Directions

1. Wash the potatoes with a brush and cook in boiling salted water until soft, 25 minutes. Cool and cut into wedges.
2. Boil the eggs hard-boiled, refrigerate, peel and cut them in half lengthwise, then in quarters lengthwise. Slice cucumbers and radishes thinly. Remove the stems from the sorrel, pick the leaves with your hands.
3. Cut off the crusts of the bread, cut the pulp into cubes with a side of 1.5 cm.Place the bread on a baking sheet, sprinkle with 2 tbsp. l. oil and fry in the oven at 200 ° C until golden brown, 5 minutes.
4. Peel and chop the garlic. Chop the dill. Put the dill, garlic and a pinch of salt in a mortar, crush into a paste. Toss the paste with the sour cream and the remaining butter. Combine all salad ingredients except eggs and croutons with sour cream and dill dressing. Season with pepper, place on bowls, and top with eggs and croutons.