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Soft Egg and Breakfast Radish Salad Bowl

Recipe author: EAT SMARTER
Soft Egg and Breakfast Radish Salad Bowl
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195
calories
Calories
20 min.
Preparation
easy
Difficulty

Ingredients

for 4 servings
4
2
2
Fennel bulb (finely sliced)
1
Radish (sliced)
3 ounces
For the dressing
2 tablespoons
extra virgin olive oil
1
lemon (juice)
freshly ground Black pepper
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Kitchen utensils

1 Pot, 1 Skillet, 1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Mandoline, 1 Whisk, 1 Salad spinner, 1 Citrus juicer, 1 Sieve

Preparation steps

Step 1/4
Boil the eggs for 10 minutes, then immediately cool under cold running water. Peel off the shells and cut the eggs into halves or quarters.
Step 2/4
Slice the courgettes into ribbons lengthways using a vegetable peeler.
Step 3/4
Mix together the fennel, radishes, courgette ribbons and rocket in a large bowl.
Step 4/4
For the dressing: whisk the oil and lemon juice in a small bowl, drizzle over the salad and toss it gently. Add the eggs and salt and pepper to taste and divide between 4 serving bowls.