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Soft-boiled eggs with beetroot, carrot and parsley salad

Neil Perry
Neil Perry

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Take a tip from the top on how to soft-boil an egg on your way to making this super salad.
Take a tip from the top on how to soft-boil an egg on your way to making this super salad.William Meppem

This salad is satisfying on so many levels - serve to share or dish it up as a main in its own right. To soft-boil an egg properly, I usually start with a room-temp egg and place it in boiling salted water for 6 minutes, then refresh with iced water, then peel. This gives a firm white and a cooked but soft centre.

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Ingredients

  • 1/3 cup raisins

  • 1 cup cold Earl Grey tea

  • 2 carrots, peeled and thickly grated

  • 1 large beetroot, peeled and thickly grated

  • 1/3 cup roasted almonds, roughly chopped

  • 1/4 cup roughly chopped flat-leaf parsley leaves

  • 1/3 cup extra virgin olive oil, plus extra

  • 1 1/2 tbsp red wine vinegar

  • sea salt and freshly ground pepper

  • 1/2 radicchio, leaves pulled apart and washed

  • 6 soft-boiled eggs, peeled

  • a small handful of parmesan shavings

  • freshly ground pepper

  •  

Method

  1. TO MAKE THE SALAD, soak raisins for 20 minutes in the cold Earl Grey tea, then drain. Place the raisins, carrot, beetroot, almonds and parsley in a bowl. Add 1/3 cup of extra virgin olive oil, red wine vinegar and seasoning and mix together.

    ARRANGE THE RADICCHIO leaves on a platter and scatter the carrot and beetroot salad over them. Cut the eggs in half. Carefully put the halves on top of the salad. Finish with freshly shaved parmesan, a splash of extra virgin olive oil and some freshly ground pepper.

    Serving suggestion: Try this salad with Neil Perry's zucchini and dill fritters.


    Photography William Meppem, Jennifer Soo  Styling Hannah Meppem  Food preparation Nick Banbury

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Neil PerryNeil Perry is a restaurateur, chef and former Good Weekend columnist.

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Original URL: https://www.brisbanetimes.com.au/link/follow-20170101-43j1v