Pickled Vegetable Salad With Soft-Boiled Eggs

Name: Pickled Vegetable Salad With Soft-Boiled Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 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 tablespoons white balsamic vinegar; 3 tablespoons extra-virgin olive oil; Salt and freshly ground black pepper; 4 eggs; 4 1/2-inch-thick baguette slices, toasted; Fleur de sel, for sprinkling

Servings: persons

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 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 tablespoons white balsamic vinegar
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
4 eggs
4 1/2-inch-thick baguette slices, toasted
Fleur de sel, for sprinkling

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.

252

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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 radishes, thinly sliced on a mandoline, and more.

Yes, Pickled Vegetable Salad With Soft-Boiled Eggs falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!