Spring salad with grilled pepper, radish, olive, and eggs
100 g rucola, fresh, washed
4 pcs red bell pepper, deseeded and cut in halves
2 pcs eggs, hard boiled
30 g olives, pitted, halved
4 pcs radishes, trimmed
1 pcs lemon's juice
4 tbsp olive oil
1/2 tsp fresh ground salt
1/4 tsp freshly ground black pepper
Prepare the peppers; deseed peppers and cut into halves or quarters.
Oil lightly, then place skin-side up on a baking sheet and grill on high, until the skin blackens and blisters.
Place the hot peppers in a heat-proof bag and seal tightly. Leave to cool.
Peel the charred skin off and place the peppers in a bowl.
Meanwhile prepare the hard-boiled eggs; place the eggs in pot; simmer eggs for 6 minutes over medium-high heat and after, remove from the heat; let the eggs stand in hot water for 10 minutes more. Peel the eggs and place in bowl with peppers.
Add rucola and halved olives; trim the radish and cut in slices; add to the bowl as well.
Combine olive oil, salt, pepper, and lemon juice in a small bowl; whisk until combined and pour over prepared salad.