Stir the yolks with 4 tbsp of softened butter and season with pepper, salt and juice of one lemon.
Fill the paste into the egg halves or brush them with it. Cover half of the eggs with radish slices and the other half with cucumber slices.
Toss the lettuce cut into strips in 1 tbsp vinegar and 2 tbsp oil on the other side, season with sugar, salt and pepper.
Arrange the lettuce in a ring on a platter. In the center, place the 6 tablespoons of remoulade form and the egg halves, alternating red and green, on the lettuce.
Drinks: cider, apple juice with red wine or possibly seltzer.
Keep nothing, the leaf lettuce wilts.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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