MARI-LIIS ILOVER
Author

Green egg salad

4 servings

Salad:

  • 150 g frozen peas
  • 200 g asparagus
  • 4 celery stalks
  • 4 boiled eggs
  • large handful (about 50g) baby spinach
Chop the celery. Blanche the frozen peas, celery and asparagus in salty water for 3 minutes. Drain and rinse in ice cold water. This helps to preserve the bright green colour.

Dressing:

  • 4 tbsp sunflower or olive oil
  • 2 tbsp white wine vinegar
  • 3 tbsp water
  • 1 tbsp mustard
  • 1 tsp sugar
  • 2 boiled eggs
  • sprouts
  • black pepper
  • salt
For the dressing puree all the ingredients in a food processor or with a hand blender until well combined. Season with salt and pepper.
Mix the spinach leaves and cooled vegetables with the sauce. Taste and add salt as required. Divide the salad between places and add halved eggs. Garnish with sprouts and freshly ground pepper.