Name: Pickled Vegetable Salad with Soft-Boiled Eggs
Yield: 4
Ingredients: 4 baby or small red beets -; 4 baby or small golden beets -; 4 baby or small white turnips -; 8 small radishes -; 2 celery ribs -; 1 fennel bulb -; 3 tbsp. white balsamic vinegar -; 3 tbsp. extra-virgin olive oil -; Salt and freshly ground black pepper -; 4 large eggs -; 4 1/2-inch-thick baguette slices -; Fleur de sel -

Pickled Vegetable Salad with Soft-Boiled Eggs

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Ingredients for - Pickled Vegetable Salad with Soft-Boiled Eggs

1. 4 baby or small red beets -

2. 4 baby or small golden beets -

3. 4 baby or small white turnips -

4. 8 small radishes -

5. 2 celery ribs -

6. 1 fennel bulb -

7. 3 tbsp. white balsamic vinegar -

8. 3 tbsp. extra-virgin olive oil -

9. Salt and freshly ground black pepper -

10. 4 large eggs -

11. 4 1/2-inch-thick baguette slices -

12. Fleur de sel -

How to cook deliciously - Pickled Vegetable Salad with Soft-Boiled Eggs

1. Stage

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. Stage

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.