1. Wash all the vegetables and control the moisture. Cut the cherry radish into thin round slices, cut the chervil fruit into corner pieces, tear the bitter chrysanthemum vegetable by hand, and tear off small pieces for later use.
2. Peas and raw corn kernels are blanched in a pot of boiling water, cooked and water-controlled for later use
3. Boil the eggs in a small pot, put cold water into the pot, turn the water to low heat and simmer for 5 minutes, turn off the heat and simmer for 10 minutes. After the eggs are in cold water, peel the shell to get a perfect boiled egg, cut into small pieces for later
4. Put part of the bitter chrysanthemum vegetable on the bottom of the bowl first, and then put the sliced carrot
5. Then put cherry tomatoes, sprinkle peas and corn kernels
6. Finally put the egg cubes, then sprinkle some peas, corn kernels and some bitter chrysanthemum, garnish some nuts, I use almonds, just put whatever you like, then adjust the juice, add salt, olive oil, rice vinegar, and mustard Mix the oil evenly and pour it on the vegetable, and sprinkle the black pepper evenly on the surface.
7. Just mix well when you eat, so it’s beautiful to serve on the table.
8. Very refreshing and delicious
