Baby cos and beetroot salad with tender-boiled egg

Baby cos and beetroot salad with tender-boiled egg

By
ads

Baby cos and beetroot salad with tender-boiled egg

The ingredient of Baby cos and beetroot salad with tender-boiled egg

  1. 4 loose-variety eggs
  2. half of cup proper-high-quality mayonnaise
  3. 2 teaspoons Dijon mustard
  4. Leaves from 2 baby cos lettuce
  5. 4 cooked baby beetroot*, reduce into 2cm cubes
  6. 2 tablespoons chopped chives
  7. Crusty bread, to serve

The instruction how to make Baby cos and beetroot salad with tender-boiled egg

  1. Place the eggs in a saucepan of cold water over high warmness. Bring to the boil, then lessen warmth to low and simmer for 3 half mins. Remove the eggs and cool barely. Peel cautiously, then set aside.
  2. Place the mayonnaise and Dijon mustard in a bowl, then upload 1/three cup (80ml) of boiling water. Whisk to make a free dressing, adding a touch greater water, if wished.
  3. Divide the cos lettuce between the four serving bowls and pinnacle with the cooked beetroot.
  4. Carefully halve the gentle-boiled eggs and sit down them on pinnacle of the beetroot. Drizzle with the mustard dressing, season with a few freshly floor black pepper and garnish with the chopped chives. Serve with some crusty bread.

Nutritions of Baby cos and beetroot salad with tender-boiled egg

fatContent: 211.754 calories
saturatedFatContent: 16 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 11 grams carbohydrates
fibreContent: 9 grams sugar
proteinContent:
cholesterolContent: 8 grams protein
sodiumContent: 198 milligrams cholesterol

ads2

You may also like