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Le Chaudron recipe
Salade d'épinards, œuf et noix
Spinach, egg and walnut salad
⏱ 20 minServes 4Easy300 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
150 g (5 oz)baby spinach
4eggs
50 g (2 oz)walnuts
50 g (2 oz)Parmesan
3 tbspolive oil
1 tbspbalsamic vinegar
1 tspmustard
- 150 g (5 oz) baby spinach
- 4 eggs
- 50 g (2 oz) walnuts
- 50 g (2 oz) Parmesan
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp mustard
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Boil the eggs for 9 min, cool under cold water and peel.
- Wash and spin-dry the baby spinach and put it in a large dry bowl.
- Roughly chop the walnuts and shave the parmesan thinly with a vegetable peeler.
- Make the vinaigrette by whisking the mustard with the balsamic vinegar, then drizzling in the olive oil, no sugar.
- Quarter the hard-boiled eggs and arrange on the spinach with the walnuts and parmesan shavings.
- Add the vinaigrette just before serving, toss gently, add a little pepper and eat right away.
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