Baby Cos and Beetroot Salad with Soft Boiled Egg
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
YOU WILL NEED;4 medium, free range eggs or 8 quail eggs½ cup, mayonnaise2 teaspoons, Dijon mustard2 whole, baby cos (romaine) lettuce, the leaves washed and sorted, iced/little gem lettuce is ok to use4 whole, baby beetroot (beets) cut into 2cm chunks2 tablespoons, snipped chivesCrusty bread to serve
Place the eggs in a saucepan of cold water over a high heat, bring to the boil, and then reduce the heat to low and simmer for 3½ minutes.
Remove the eggs and cool slightly, peel carefully, then set to one side.
Place the mayonnaise and Dijon mustard in a bowl, then add 1/3 cup (80ml) of boiling water. Whisk to make a loose dressing, adding a little more water, if needed.
Divide the cos lettuce between 4 serving bowls and top with the cooked beetroot, carefully halve the soft-boiled eggs and position them on top of the beetroot, drizzle with the mustard dressing, season with some freshly ground black pepper and garnish with the chopped chives, Serve and Enjoy with fresh crusty bread.
Serving Size: 1 serving
Number of Servings: 2
Recipe submitted by SparkPeople user ASTROCHEF.
Remove the eggs and cool slightly, peel carefully, then set to one side.
Place the mayonnaise and Dijon mustard in a bowl, then add 1/3 cup (80ml) of boiling water. Whisk to make a loose dressing, adding a little more water, if needed.
Divide the cos lettuce between 4 serving bowls and top with the cooked beetroot, carefully halve the soft-boiled eggs and position them on top of the beetroot, drizzle with the mustard dressing, season with some freshly ground black pepper and garnish with the chopped chives, Serve and Enjoy with fresh crusty bread.
Serving Size: 1 serving
Number of Servings: 2
Recipe submitted by SparkPeople user ASTROCHEF.
Nutritional Info Amount Per Serving
- Calories: 414.3
- Total Fat: 18.8 g
- Cholesterol: 108.5 mg
- Sodium: 1,357.9 mg
- Total Carbs: 49.7 g
- Dietary Fiber: 5.7 g
- Protein: 12.1 g
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