Spring Salad With Scotch Eggs Recipe

Name: Spring Salad With Scotch Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 5/8 cups carrots peeled, halved and cut diagonally; 1 red pepper halved, deseeded and diced; 6 spring onions roughly chopped; 7 1/2 cups lettuce leaves washed and spun dry; 2 tablespoons sunflower oil; 1/2 bunch chives finely chopped; 6 3/4 tablespoons apple cider vinegar; 3 tablespoons honey; 3 3/8 tablespoons vegetable stock; 3 tablespoons canola oil; 4 eggs; 1/2 bunch chervil or Italian parsley, finely chopped; 5 1/4 ounces sausage meat; 4 tablespoons breadcrumbs

Servings: persons

3 5/8 cups carrots peeled, halved and cut diagonally
1 red pepper halved, deseeded and diced
6 spring onions roughly chopped
7 1/2 cups lettuce leaves washed and spun dry
2 tablespoons sunflower oil
1/2 bunch chives finely chopped
6 3/4 tablespoons apple cider vinegar
3 tablespoons honey
3 3/8 tablespoons vegetable stock
3 tablespoons canola oil
4 eggs
1/2 bunch chervil or Italian parsley, finely chopped
5 1/4 ounces sausage meat
4 tablespoons breadcrumbs

1
For the dressing: Whisk vinegar, honey and stock together, then add sunflower oil in a thin stream while continuing to whisk. Stir in the diced peppers and chives, then season.
2
Heat oil in a large frying pan and saute the carrots for 1 min. Add the spring onions and saute until soft. Season and remove from heat. Bring water to a boil and cook the eggs for 4 mins. Drain and peel them. Combine sausage meat, parsley and 2 tbsp of breadcrumbs, and shape into four patties. Gently mould a patty around each egg to encase it, then roll in remaining bread crumbs. Heat canola oil in a small saucepan, and fry eggs for 2 mins or until golden. Drain on paper towels.
3
Slice eggs in half. Arrange lettuce and vegetables in 4 dishes and top with Scotch eggs.

557

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 3 5/8 cups carrots peeled, halved and cut diagonally, 1 red pepper halved, deseeded and diced, 6 spring onions roughly chopped, 7 1/2 cups lettuce leaves washed and spun dry, and more.

Yes, Spring Salad With Scotch 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.

Spring Salad With Scotch Eggs

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