- 1 stalk Leek (about 250 grams)
- 2 stalks Celery (about 130 grams)
- 3 Eggs
- 4 ounces Snow pea
- 1 tablespoon Canola oil
- 2 tablespoons White vinegar
- 2 tablespoons Broth
- 1 pinch Sugar
- 1 teaspoon Dijon mustard
- 1 tablespoon roasted, salted Shelled peanut
Trim leek, rinse and cut into thin rings. Rinse celery, trim, remove strings if necessary and cut into thin slices. Prick the eggs and boil until hard cooked, 8-10 minutes.
Meanwhile, trim snow peas, rinse and remove strings. Cut into pieces.
Heat oil in a pan. Add leek rings and fry while turning over medium heat for about 4 minutes. Add celery slices and season with salt and pepper. Fry for another 3-4 minutes. Remove, put on a plate and let cool.
Fry snow peas in the pan. Add 4 tablespoons of water and all of the vegetables. Cook covered over medium heat, 3-4 minutes. Drain in a sieve.
Drain the eggs, rinse under running cold water, peel and let cool.
Whisk vinegar, broth, sugar and mustard in a bowl with salt and pepper to taste. Add leek, celery and snow peas and mix everything well.
Coarsely chop the peanuts.
Quarters eggs and gently fold into the vegetables. Season again with salt and pepper. Before serving, sprinkle with nuts.