Pickled Vegetable Salad with Soft-Boiled Eggs

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Pickled Vegetable Salad with Soft-Boiled Eggs

 This elegant, crunchy salad includes vitamin-and-mineral-packed beets, turnips,

and fennel, plus protein-rich eggs. Barbara Lynch tosses the shaved vegetables

with vinegar and olive oil until they're slightly pickled.

 

Ingredients

·            4 baby or small red beets, peeled and thinly sliced on a mandoline

·            4 baby or small golden beets, peeled and thinly sliced on a

mandoline

·            4 baby or small white turnips, peeled and thinly sliced on a

mandoline

·            8 small radishes, thinly sliced on a mandoline

·            2 celery ribs, peeled and thinly sliced crosswise on a mandoline

·            1 fennel bulb, halved, cored, and thinly sliced on a mandoline

·            3 tablespoon(s) white balsamic vinegar

·            3 tablespoon(s) extra-virgin olive oil

·            Salt and freshly ground black pepper

·            4 large eggs

·            4 1/2-inch-thick baguette slices, toasted

·            Fleur de sel, for sprinkling

 

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Directions

1.      Arrange the sliced vegetables in separate piles on 2 large rimmed baking

sheets. In a small bowl, whisk the vinegar with the olive oil and season with

salt and pepper. Drizzle the dressing over the vegetables and toss each pile

separately. Let stand for at least 15 minutes or up to 1 hour.

2.      Meanwhile, bring a medium saucepan of water to a boil. Carefully lower

the eggs into the saucepan and reduce the heat to moderate. Simmer the eggs for

6 minutes. Pour off the hot water and gently shake the eggs in the pan to crack

the shells. Fill the pan with cold water and let stand for 1 minute. Carefully

peel the eggs. Reheat the peeled eggs for 2 minutes in 2 inches of simmering

water. Drain and pat dry then halve the eggs.

3.      Arrange the vegetables on plates and top with the toasts and the

soft-boiled eggs. Sprinkle the eggs and salads with fleur de sel and serve.

 

One serving: 289 cal, 15 gm fat, 2.8 gm sat fat, 28 gm carb, 6.9 gm fiber.