Boiled Egg with Vegetable Salad
December 2nd, 2008. Posted by luane
This is a combination of a few different little vegetable salads that makes a nice starter. At home I like to serve them on one large platter, set in the middle of the table, though individual plates are good too. Any combination of salads can be used, but by all means, just eat the egg with one and it will still taste great. Make the celeriac remoulade once and you’ll make it many times throughout the celeriac season. It is great with fish straight off the barbecue, especially tuna.
Ingredients
6 soft-boiled eggs
Parmesan
extra virgin olive oil
freshly ground pepper
for the tomato salad
4 small vine-ripened tomatoes, quartered
1 red onion, sliced
2 tablespoons extra virgin olive oil
a few drops of balsamic vinegar
sea salt and freshly ground pepper
for the carrot salad
40 g (11/2 oz/1/3 cup) raisins
250 ml (9 fl oz/1 cup) cold Earl Grey tea
2 small carrots, peeled and grated
4 tablespoons chopped flat-leaf (Italian) parsley
80 ml (21/2 fl oz/1/3 cup) extra virgin olive oil
11/2 tablespoons red wine vinegar
sea salt and freshly ground pepper
for the celeriac remoulade
1/2 small head of celeriac
60 ml (2 fl oz/1/4 cup) mayonnaise (page 351)
2 teaspoons Dijon mustard
1 tablespoon finely shredded flat-leaf (Italian) parsley
sea salt and freshly ground pepper
base
1 radicchio, leaves pulled apart, washed and torn
Method
To make the tomato salad, put the tomato and onion in a bowl and mix with the extra virgin olive oil, balsamic vinegar and seasoning. To make the carrot salad, soak the raisins for 20 minutes in the cold Earl Grey tea, then drain. Put the carrot, raisins and parsley in a bowl. Add the extra virgin olive oil, red wine vinegar and seasoning and mix together. To make the celeriac remoulade, peel the celeriac, cut into very fine strips and immediately blanch in boiling water
to avoid discoloration. Combine the blanched celeriac with the mayonnaise, mustard, parsley and seasoning in a bowl.
Arrange the radicchio leaves on four plates. On each plate, place some of the tomato salad on one-third of the radicchio, the carrot on the second third, and the celeriac on the remaining third. Peel the eggs and cut in half. Carefully put the halves on top of the salads. Finish with freshly shaved Parmesan, a little splash of extra virgin olive oil and some freshly ground pepper. Serves 4
Variations
• For a simple salad Niçoise, combine braised or canned tuna, some green beans, potatoes, olives, tomatoes, anchovies and boiled eggs, and dress with lemon juice, extra virgin olive oil and seasoning.
• Chop up some cooked king prawns (shrimp). Add chopped hard-boiled eggs and sliced iceberg lettuce and mix with a little mayonnaise. This makes a great salad or terrific sandwich filling.
• A boiled egg also makes a welcome addition to potato salad.
• Try making your eggs really soft-boiled, then just knocking the top off and scooping out the runny egg onto toast with a good soft blue cheese — a fantastic lunch snack.
Tags: recipe, Rockpool Sydney, salad
