Pickled egg salad with curry yogurt

Name: Pickled egg salad with curry yogurt
Total time: 1 h 25 min
Yield: 6-8
Ingredients: 6 medium sized eggs, hard boiled; 100 g arugula or watercress; 100 g sorrel or baby spinach; 100 g cilantro, tarragon, parsley (single or mixed); 1 tbsp. olive oil; 1 tsp lemon juice; 1 large beetroot; 250 ml white wine or apple cider vinegar; ½ fresh chili pepper; 2 shallots; 1 tsp coriander seed; 1 tsp mustard seeds; 2 small bay leaves; ½ tsp sea salt; 75 g sugar; 1-2 tbsp curry paste or powder to taste; 150 g thick yogurt; salt and black pepper to taste; thinly sliced shallot

Cookinero 5 November 2022

How to cook Pickled egg salad with curry yogurt

Step 1

Cut the beets, cover with water and boil for 30 minutes at a slow boil. Drain the broth, leaving 250 ml. Transfer the beets to a jar, add the peeled eggs.

Step 2

Prepare the marinade: Pour beet broth and vinegar into a saucepan, add salt, sugar, thinly sliced red pepper, onion and all spices. Simmer for 5 minutes until sugar dissolves. Cool slightly and pour into a jar of beets and eggs. Cool and refrigerate for at least a day, preferably 4.

Step 3

Mix yogurt with curry, season with salt and pepper.

Step 4

Rinse the salad greens, dry, separate the leaves from the twigs, season with olive oil and lemon juice.

Step 5

Pour 2/3 of the curry sauce onto a dish, spread evenly. Lay out the greens. Cut the eggs in half, lay cut side up on the greens and pour over the remaining sauce.