Chopped Summer Salad
by Barbara Lynch
Served with six-minute hen's eggs and truffled crostinis
- 4 to 6 fresh eggs
- 1/2 cup salt
- 4 baby red beets peeled and sliced thinly using a mandolin
- 4 baby golden beets peeled and sliced thinly using a mandolin
- 4 bulbs baby fennel sliced thinly lengthwise using a mandolin
- 8 baby carrots peeled and sliced thinly using a mandolin
- 8 baby radishes sliced thinly using a mandolin
- 1 cucumber sliced thinly
- 4 baby white turnips peeled and sliced thinly
- 2 celery stalks peeled and sliced thinly, reserve inner celery leaves
- 3 tablespoons extra virgin olive oil
- 1 tablespoon white balsamic vinegar plus additional for pickling
- Salt and freshly ground pepper to taste
- Fleur de sel for garnish
- 1/2 good-quality baguette
- 4 ounces black truffle butter
- In a medium saucepan, combine 6 cups water with 1/2 cup of salt. (A lot of salt of makes the eggs easier to peel.) Bring the water to a rolling boil.
- Meanwhile, fill a large bowl with ice water and set it near the stove. Reduce the heat to a low boil. Place the eggs (the 4 you need plus a couple extra in case of any mishaps) into the water and boil for 6 minutes. Remove the eggs immediately with a slotted spoon and transfer them to the ice water to cool quickly. After 10 minutes in the water, remove an egg, tap its shell lightly with a spoon or a knife to crack it, and very gently peel the shell away. Keep in mind that if you break into an egg, the yolk will flow out.
- When all of the eggs are peeled, place each one on a piece of plastic wrap large enough to fit around the egg and place a small piece of butter on each side of the egg. (The butter will prevent the plastic wrap from sticking when the eggs are reheated.) Bring the sides of the plastic wrap around the egg and butter to form a sack. Tie the top securely with a piece of string (or a piece of twisted plastic wrap) so the egg is completely sealed. Refrigerate until ready to use.
- Place the beets, turnips, and fennel in separate bowls with a little white balsamic vinegar and a pinch of salt and allow to marinate (or pickle) for approximately 15 to 20 minutes. (Separate bowls are necessary to prevent bleeding of color, especially with the beets.)
- Combine all vegetables in a mixing bowl with extra virgin olive oil and 1 tablespoon white balsamic vinegar and season to taste with salt and freshly ground pepper. Divide salad among four plates.
- Prepare the crostini by heating the broiler. Cut four slices from the baguette, slicing on a sharp angle to get slices about 5 inches long and about 1/3-inch thick. Lightly toast the baguette slices under the broiler then remove from the oven and spread some truffle butter on each.
- Meanwhile, bring a medium saucepan of fresh water to a boil, reduce to a simmer and, while the bread is toasting, submerge the wrapped eggs in simmering water and cook for 2 minutes (the plastic will not melt). When the eggs are warm, remove, gently unwrap, place one on each salad, along with the crostini, and serve immediately. Garnish with reserved celery leaves and a pinch of fleur de sel.
Tips/TechniquesThis segment appears in show #3304.
Recipe courtesy of Barbara Lynch
© 2008 Barbara Lynch