Spring salad with chervil eggs

Name: Spring salad with chervil eggs
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 400 g Carrots; 1 (approx. 200 g) small red pepper; 6 spring onions (approx. 30 g each); 150 g Lollo Rosso Salad; 150 g Lollo bianco Salat; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 bunch Chives; 100 ml Cider vinegar; 3 TABLESPOONS Honey; 50 ml Vegetable broth; 3 TABLESPOONS Rapeseed oil; 4 Eggs (size S); 1/2 bunch Chervil; 1/2 bunch flat leaf parsley; 2 unboiled veal sausages (à approx. 150 g); 4 TABLESPOONS Breadcrumbs; 1 l oil for frying

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

400 g Carrots
1 (approx. 200 g) small red pepper
6 spring onions (approx. 30 g each)
150 g Lollo Rosso Salad
150 g Lollo bianco Salat
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 bunch Chives
100 ml Cider vinegar
3 TABLESPOONS Honey
50 ml Vegetable broth
3 TABLESPOONS Rapeseed oil
4 Eggs (size S)
1/2 bunch Chervil
1/2 bunch flat leaf parsley
2 unboiled veal sausages (à approx. 150 g)
4 TABLESPOONS Breadcrumbs
1 l oil for frying

Directions

1
Peel the carrots, halve them lengthwise and cut into diagonal slices. Halve the peppers, clean, wash and cut into fine cubes. Clean spring onions, wash and cut into large pieces. Clean, wash and spin dry the salad
2
Heat the oil in a large frying pan. Fry the carrots for about 2 minutes, turning them over. After approx. 1 minute add spring onions and fry with them. Season vegetables with salt and pepper, remove
3
For the vinaigrette, wash the chives, shake dry and cut into fine rolls. Mix vinegar, honey and vegetable stock. Fold in a thin stream of rape seed oil. Stir in paprika and chives. Season to taste with salt and pepper. Boil eggs in boiling water for about 4 minutes
4
Meanwhile wash the chervil and parsley, shake dry and chop finely. Press the sausage meat out of the sausage casings. Mix with herbs and breadcrumbs, up to 2 tablespoons. If the sausage meat is too soft, stir in some breadcrumbs. Drain eggs, quench and peel. Divide the sausage meat into approx. 70 g pieces and press flat. Place each piece evenly around one egg and press carefully. Turn eggs in remaining breadcrumbs. Heat frying oil in a narrow pan. Fry the eggs for about 2 minutes until golden brown. Drain on kitchen paper
5
Arrange salad and vegetables in deep plates. Cut the fried eggs in half and place on top