Egg Salad with Vinaigrette

Name: Egg Salad with Vinaigrette
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs Soil eggs; 80g Purple cabbage; 100g Ball lettuce; a little carrot; 40ml olive oil; 20ml Rice vinegar; 15g Sugar; a little salt

by Yoha Kitchen

4.9 (1)

Favorite

1

Difficulty

Easy

Time

10m

Serving

2

Vinaigrette is an indispensable condiment for salads. The basic vinaigrette is composed of olive oil, vinegar and sugar. Olive oil plays a vital role.

Ingredients

Egg Salad with Vinaigrette

1. Wash the eggs, put the eggs in the pot to boil and cook for 6~7 minutes

2. The native eggs are not big, they are cooked for 6 minutes and then removed and put in ice water to cool down

3. Set aside eggs for use

4. Wash purple cabbage, lettuce, and carrots and set aside

5. The egg is cut into 4 petals with dental floss, you can see a little bit of a heart

6. Tear the purple cabbage and lettuce by hand, cut the carrot into thin slices, and put in the egg

7. Red wine vinegar or rice vinegar with sugar, salt, olive oil, mix thoroughly to form oil vinegar juice, the ratio of oil vinegar juice: oil: vinegar: sugar = 3: 1: 1 is the best, feel greasy can reduce the amount of olive oil