Combining an array of fresh vegetables along with hard-boiled eggs for some added protein, this is the perfect dish for a healthy lunch or dinner accompaniment. It also shows you how to make your very own vinaigrette dressing – impressive!
Raymond Blanc created it specially for Henri Le Worm: The Missing Cookbook, a fab new cooking app for children. Whether you have kids or not, this is a great recipe to try out.
- 4 medium beetroots, precooked
- 2 eggs, medium, free range or organic
- 2 large carrots
- ½ celeriac
- ½ cucumber
- 4 tomatoes
- ½ red onion
- 3 parsley sprigs, chopped
- For the mustard vinaigrette
- 4 tsp Dijon mustard
- 1 tbsp red or white wine vinegar
- 3 tbsp water
- 1 pinch sea salt
- ½ pinch freshly ground pepper
- 120ml Grapeseed or rapeseed oil (or any unscented oil)
- 1 sml shallot, peeled & finely chopped
MethodPreparing the salad
1 Hard boil the eggs in simmering water for 10 minutes. Remove the eggs, remove the shells and cut them into quarters.
2 Slice the beetroot. Peel and grate the carrots and celeriac finely.
3 Peel and de-seed the cucumber then finely slice it. Finely slice the tomatoes and red onion.
Making the vinaigrette
1 In a small bowl, mix together the Dijon mustard and white vinegar.
2 Then add and mix in the shallots, water and salt and pepper.
3 Then slowly add the oil, whisking energetically, until it is smooth.
1 Divide the dressing between each of the prepared vegetables and mix it in thoroughly.
2 Arrange all the vegetables and quartered eggs onto a large plate in rows like a vegetable rainbow.
3 Sprinkle with chopped parsley and enjoy!
Prep Time15 minutes
Cook Time10 minutes
Nutrition InformationServes 4
Henri Le Worm is available now for £2.99/ $4.99 for iPad on Apple's App Store
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