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From @Recipe30

French Vegetable Salad with Soft-Boiled Eggs

30 min · Serves 4

30 mintotal
15 minhands on
25steps
4servings

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Ingredients

For the vegetables

  • 2 medium waxy potatoes (about 300 g), peeled and diced ¼ inch (6 mm)
  • 2 medium carrots, peeled and diced ¼ inch (6 mm)
  • 2 small turnips (or parsnips), peeled and diced ¼ inch (6 mm)
  • 120 g green beans, trimmed and diced ¼ inch (6 mm)
  • 120 g shelled peas (fresh or frozen)
  • 1 tbsp salt
  • 1 tsp white wine vinegar

For the mayonnaise

  • 1 large egg yolk, at room temperature
  • 1 tbsp Dijon mustard
  • 1/8 tsp sea salt
  • Freshly ground black pepper
  • 150 ml grapeseed oil
  • 30 ml extra virgin olive oil
  • 2 tsp white wine vinegar
  • 2 tsp finely chopped fresh tarragon

For the eggs

  • 6 large eggs, cold from the fridge
  • Ice water

To assemble

  • 1 small head butterhead or romaine lettuce, washed and dried
  • 12 cornichons
  • 1 tbsp finely chopped parsley

Method

For the vegetables

  1. Bring a large pot of water to a boil over high heat and add the salt.

  2. Boil the diced potatoes until tender, 6–8 minutes.

  3. Boil the carrots and turnips (or parsnips) until tender, 5–6 minutes.

  4. Boil the green beans until tender-crisp, 3–4 minutes.

  5. Boil the peas until tender, 2 minutes.

  6. Drain all cooked vegetables in a strainer over the sink.

  7. Sprinkle with 1 tsp white wine vinegar while still warm and toss to coat.

  8. Spread the vegetables onto a clean kitchen towel to dry and cool completely.

    Then 10 min of waiting

For the mayonnaise

  1. In a mixing bowl, combine the raw egg yolk, Dijon mustard, salt, and black pepper.

  2. Whisk vigorously while adding the grapeseed oil in a slow, steady stream until thick and emulsified, 2–3 minutes.

  3. Add 2 tsp white wine vinegar to thin the mixture slightly.

  4. Whisk in the extra virgin olive oil until smooth.

  5. Stir in the chopped fresh tarragon.

For the eggs

  1. Bring a medium saucepan of water to a boil over medium-high heat.

  2. Gently lower the cold eggs into the boiling water using a slotted spoon.

  3. Boil for 8 to 10 minutes until the yolks are slightly jammy.

    Then 8 min of waiting

  4. Transfer the eggs to a bowl of ice water to stop cooking.

    Then 3 min of waiting

  5. Peel the cooled eggs under cold running water.

  6. Slice each egg in half lengthways.

  7. Scoop the yolks into the bowl of prepared mayonnaise and whisk until well blended.

To assemble

  1. Fold the mayonnaise mixture gently into the cooled vegetables in a large mixing bowl until evenly coated.

  2. Arrange lettuce leaves on a large serving platter.

  3. Top each egg white half generously with the vegetable salad mixture.

  4. Place the stuffed egg halves onto the bed of lettuce.

  5. Garnish with cornichons and chopped parsley.

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