Pickled Vegetable Salad with Soft-Boiled Eggs

Vegetable-salad-fw-1928171-l
Course Salads

Ingredients in this Recipe

  • 1 fennel bulb, halved, cored and thinly sliced on a mandoline
  • 2 celery ribs, peeled and thinly sliced crosswise on a mandoline
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons white balsamic vinegar
  • 4 1/2 inch thick baguette slices, toasted
  • 4 baby or small golden beets, peeled and thinly sliced on a mandoline
  • 4 baby or small red beets, peeled and thinly sliced on a mandoline
  • 4 baby or small white turnips, peeled and thinly sliced on a mandoline
  • 4 large eggs
  • 8 small radishes, thinly sliced on a mandoline
  • Fleur de sel, for sprinkling
  • Salt and freshly ground black pepper

Recipe Preparation

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