Vegetable Salad with Eggs summer salad
Today, I am sharing a delightful vegetable salad with eggs. This summer salad is fresh, light, crunchy, and packed with flavor, perfect for enjoying seasonal vegetables. It is an ideal starter or side dish, especially for barbecues.
Ingredients
Salad:
-
Iceberg Lettuce (or Leaf Lettuce, or Summer Cabbage, or Chinese Cabbage)
250 g
-
Cucumber
1 unit
-
Tomato
3 units
-
Shallots (or 1 Onion)
2 units
-
Garlic
2 cloves
-
Parsley
1 bunch
-
Hard-Boiled Egg
4 units
Sauce:
-
Olive Oil
5 tbsp
-
Apple Cider Vinegar (or Sherry, or Wine)
2 tbsp
-
Dijon Mustard
1 tsp
-
Salt
1 tsp
-
Cracked Pepper
0.5 tsp
Preparation
- 1Prepare the salad
Finely slice the lettuce and place it in a salad bowl. Cut the cucumber and tomatoes into half-slices. Peel and chop the shallots and garlic. Chop the parsley. Add these ingredients to the salad. Shell the eggs and cut them in half. Cut the whites into pieces and add them to the salad bowl.
- 2Prepare the sauce
Place the yolks in a small bowl. Add the olive oil, vinegar, mustard, salt, and pepper. Whisk together until well combined.
- 3Assemble the salad
Add the sauce to the salad and mix well.
- Service
Serve immediately.
