Raw leek and beetroot salad, soft-boiled eggs and herbs

Ingredients

  • 1 small leek
  • 1 raw beetroot of 400 g
  • 4 eggs
  • 1 bunch of chives
  • 1 small bunch of chervil
  • 1 small bunch of dill
  • 3 tablespoon(s) of olive oil
  • juice of 1/2 orange

  • juice of 1/2 lemon

  • 1 teaspoon(s) of mustard
  • 1 tablespoon(s) soy sauce

Preparation

  1. Dip the eggs into boiling water and cook for 7 minutes. Drain them and let them cool in ice water before peeling them.

  2. Peel the beetroot and grate it finely.

  3. Cut the leek to separate the green from the white. Save the green for another recipe. Slice the white very finely lengthwise. Rinse and chop the chives, dill and chervil.

  4. Mix the olive oil with the orange and lemon juices, mustard, soy sauce, salt and pepper.

  5. Mix the beetroot, leek, herbs and sauce. Serve with the soft-boiled eggs.

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