Vegetable Salad with Pickled Eggs and Warm Horseradish Mayonnaise
Ingredients:
• 4 free range eggs
• 500 ml fruits of the forest infusion (raspberry, blackberry, blueberry) or any other tea
• 10 g salt
Parsnip and apple puree:
• 200 g parsnip roots, peeled and cut into slices
• 200 g apples, peeled and cut into dice
• 50 g butter
• salt and lemon juice for seasoning
Parsley vinaigrette:
• 50 g parsley leaves
• 100 g water
• 30 g mustard
• 15 g rapeseed oil
• 10 g lemon juice
• salt
Crunchy vegetables and fruits:
• 1 celery stalk peeled
• 2 radishes with leaves
• 1 Welland apple
• 1 young carrot with leaves
Potato crisps:
• 2 la ratte potatoes
• deep frying oil
Warm horseradish mayonnaise:
• 3 egg yolks
• 1 egg
• 200 ml rapeseed oil
• 20 g mustard
• 30 g lemon juice
• 50 g fresh finely grated horseradish root
Sprouts, herbs and lettuce:
• Romaine lettuce
• Celery leaves
• Sorrel
• Pea sprouts
• Corn sprouts
• Dill and garlic flowers
Pickled eggs:
Put room temperature eggs into boiling water, boil for 6 minutes sharp, then put them in water with ice. After few minutes when they are cool, carefully peel the eggs and put them in the cold fruits of the forest infusion with salt added. Marinate for few hours, or ideally the whole night.
Parsnip and apple puree:
Fry apples and parsnips in butter for 5 minutes. Cover with water, milk and boil until soft. Place inside a food processor and blend until you achieve a smooth mash. Season with salt and lemon juice and take it through a sieve.
Parsley vinaigrette:
Blend all the ingredients in a food processor to obtain a smooth consistency. Season with salt.
Crunchy vegetables and fruits:
Cut washed vegetables and apples into thin slices with a knife, mandolina slicer or a peeler and keep in water and ice until served.
Potato crisps:
Cut potatoes into thin slices and put them under water. Dry them and fry in deep oil in 160 °C until golden. Put them on a paper towel to drain excess moisture and season with salt.
Warm horseradish mayonnaise:
Mix all the ingredients with a hand blender, pour into a siphon, load two n2o chargers and keep it warm in a 60 °C water bath, shake the siphon from time to time.
Serving method:
Place two tablespoons of parsnip and apple puree at the bottom of the bowl and put halves of pickled eggs on top. Take crunchy vegetables out of the water a drain them throughly on a paper towel. Put them in the bowl around the eggs together with potato crisps. Garnish with lettuce, sprouts and herbs. Sprinkle with parsley vinaigrette. Put warm horseradish mayonnaise in a little bowl on the side.