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Boiled Egg and Vegetable Salad

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A combination of grated carrot, raisins, Spanish onion, tomato, and continental parsley.

Serves 1

Ingredients

  • ¼ medium Spanish onion, sliced
  • ½ tomato, cut into 8
  • Sea salt and freshly ground black pepper, to taste
  • Extra virgin olive oil
  • Balsamic vinegar
  • 1 tablespoon Continental parsley leaves
  • ½ small carrot, peeled and grated
  • 1tablespoon raisins, soaked 20 minutes in cold Earl Grey tea, strained
  • Red wine vinegar
  • 1 egg, soft boiled (10 minutes from a cold water start then cooled under cold running water)
  • Parmigiana Reggiano
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Method

  1. Mix the onion, tomato and parsley together in a bowl with a splash of extra virgin olive oil, balsamic vinegar, salt and pepper.
  2. In a separate bowl, mix the carrot and raisins together with extra virgin olive oil, red wine vinegar, salt and pepper.
  3. Arrange the tomato salad on a plate.
  4. Place the carrot salad over the top.
  5. Carefully peel the egg and slice it in half.
  6. Place it on top of the salads. Finish with freshly grated parmesan.
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