Cooked bolied eggs
Locally sourced leeks, beans and sugar peas or peas.
Cut up eveything into bite size chunks, blanch in boiling water and drain well.
Sauté finely diced shallots until transparent without them going brown - in olive oil.
Add some finely diced garlic and add all the vegetables back into the pan.
De-glaze with a touch of white wine, simply pour in a small measure of white wine and let it simmer for a few seconds until the alcohol disappers, and some of the liquid reduces. Simmer for about 2 minutes. Until the vegetables are cooked to your liking.
Season with salt and pepper. Add the boiled eggs on top cut into quarters,
Serve on a bed of your favourite lettuce, dress the lettuce with oil and lemon juice to taste to add even more flavour - best to serve the salad slightly warm its so tasty!
It’s a clean and fresh, healthy salad to eat. Serve with homemade crusty bread!!