Soft-boiled eggs with beetroot, carrot and parsley salad
This salad is satisfying on so many levels - serve to share or dish it up as a main in its own right. To soft-boil an egg properly, I usually start with a room-temp egg and place it in boiling salted water for 6 minutes, then refresh with iced water, then peel. This gives a firm white and a cooked but soft centre.
Take a tip from the top on how to soft-boil an egg on your way to making this super salad. Photo: William Meppem
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1/3 cup raisins
1 cup cold Earl Grey tea
2 carrots, peeled and thickly grated
1 large beetroot, peeled and thickly grated
1/3 cup roasted almonds, roughly chopped
1/4 cup roughly chopped flat-leaf parsley leaves
1/3 cup extra virgin olive oil, plus extra
1 1/2 tbsp red wine vinegar
sea salt and freshly ground pepper
1/2 radicchio, leaves pulled apart and washed
6 soft-boiled eggs, peeled
a small handful of parmesan shavings
freshly ground pepper
TO MAKE THE SALAD, soak raisins for 20 minutes in the cold Earl Grey tea, then drain. Place the raisins, carrot, beetroot, almonds and parsley in a bowl. Add 1/3 cup of extra virgin olive oil, red wine vinegar and seasoning and mix together.
ARRANGE THE RADICCHIO leaves on a platter and scatter the carrot and beetroot salad over them. Cut the eggs in half. Carefully put the halves on top of the salad. Finish with freshly shaved parmesan, a splash of extra virgin olive oil and some freshly ground pepper.
Serving suggestion: Try this salad with Neil Perry's zucchini and dill fritters.
Photography William Meppem, Jennifer Soo Styling Hannah Meppem Food preparation Nick Banbury