Appetizers / Soups / Salads

Baby Cos and Beetroot Salad with Soft Boiled Egg is for Lunch.

Baby Cos and Beetroot Salad with Soft Boiled Egg takes 10 minutes to prepare.

Baby Cos and Beetroot Salad with Soft Boiled Egg takes 15 minutes to cook.

Baby Cos and Beetroot Salad with Soft Boiled Egg makes 2 servings.

The ingredients for Baby Cos and Beetroot Salad with Soft Boiled Egg are:

YOU WILL NEED;
4 medium, free range eggs or 8 quail eggs
? cup, mayonnaise
2 teaspoons, Dijon mustard
2 whole, baby cos (romaine) lettuce, the leaves washed and sorted, iced/little gem lettuce is ok to use
4 whole, baby beetroot (beets) cut into 2cm chunks
2 tablespoons, snipped chives
Crusty bread to serve

Here is how you make Baby Cos and Beetroot Salad with Soft Boiled Egg:

Place the eggs in a saucepan of cold water over a high heat, bring to the boil, and then reduce the heat to low and simmer for 3? minutes.Remove the eggs and cool slightly, peel carefully, then set to one side. Place the mayonnaise and Dijon mustard in a bowl, then add 1/3 cup (80ml) of boiling water. Whisk to make a loose dressing, adding a little more water, if needed. Divide the cos lettuce between 4 serving bowls and top with the cooked beetroot, carefully halve the soft-boiled eggs and position them on top of the beetroot, drizzle with the mustard dressing, season with some freshly ground black pepper and garnish with the chopped chives, Serve and Enjoy with fresh crusty bread.Serving Size: 1 servingNumber of Servings: 2Recipe submitted by SparkPeople user ASTROCHEF.

The nutritional information for Baby Cos and Beetroot Salad with Soft Boiled Egg is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 414.3

• Total Fat: 18.8 g
• Cholesterol: 108.5 mg
• Sodium: 1,357.9 mg
• Total Carbs: 49.7 g
• Dietary Fiber: 5.7 g
• Protein: 12.1 g