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Baby cos and beetroot salad with soft-boiled egg
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Vibrant baby cos lettuce and beetroot complemented by flavorful soft-boiled eggs elevate this salad.
Ingredients:
  • 4 free-range eggs
  • 123.75 gm good-quality mayonnaise
  • 11.80 gm Dijon mustard
  • Leaves from 2 baby cos lettuce
  • 4 cooked baby beetroot*, cut into 2cm cubes
  • 40.00 ml chopped chives
  • Crusty bread, to serve
Instructions:
  • Place the eggs in a saucepan of cold water and bring to a boil over high heat. Simmer for 3 1/2 minutes on low heat. Remove, cool slightly, carefully peel, and set aside.
  • Combine the mayonnaise and Dijon mustard in a bowl. Pour in 1/3 cup (80ml) of boiling water and whisk until a smooth dressing forms. Adjust consistency by adding more water, if desired.
  • Arrange the cos lettuce evenly among the 4 serving bowls and layer with the cooked beetroot on top.
  • 1. Halve soft-boiled eggs and place on top of the beetroot. Drizzle with mustard dressing, add freshly ground black pepper, and garnish with chopped chives. Serve with crusty bread.

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