Enjoy the creaminess of this Dutch Carrot Salad without the use of any dairy. The combination of the hummus and the oozing soft-boiled eggs provide for a velvety alternative. Add in the crunch of the pistachios and you have a delectable side salad.
Why I Love Dutch Carrot Salad with Hummus and Soft-Boiled Eggs
Dutch carrots make an appearance in my household on a very regular basis. They are so sweet and full of flavour and goodness. They are also quite simply put, pretty, which makes them the perfect vegetable to make a salad with.
I wanted to soften the crunch of the carrot with something creamy but didn’t want any dairy. Hummus was the perfect solution and combining it with oozing egg yolks just gave every mouthful the textures I was looking for.
I have to admit I was surprised by how well this Dutch carrot salad came together and to think that we can create such amazing flavours with so little work.
I have made this healthy hummus recipe several times now and it continues to be a favourite. It’s a great salad to make if you need a second side. Nothing too complicated yet delicious.
What Are Dutch Carrots?
Dutch carrots are small baby carrots. They are typically quite sweet, and are sold with their gorgeous green tops still attached.
How Did Dutch Carrots Get Its Name?
It would appear that the early forms of carrots were originally purple, black or red. In the 17th century, the Dutch developed the orange carrot, which is what we associate carrots with today. This was done by developing a denser orange carotene from the yellow varieties.
Some historians also believe the Dutch farmers did this as a tribute to William of Orange who led the struggle for Dutch independence.
Gosh I love learning how things came to be! Good on you William! LOL.
Do Dutch Carrots Need to Be Peeled?
Just like the regular carrots, they don’t need to be peeled. Just give them a good wash to remove all the dirt and debris and eat away!
You might also like to try our Roasted Brussels Sprouts Salad with Dutch Carrots.
How To Make The Perfect Soft-Boiled Egg?
If you Google “how to make the perfect soft-boiled egg”, you’ll get a return of a crazy number of articles giving you all sorts of advice. All the culinary heavy weights put in their 2 cents worth and everyone has their own way to do it.
Bottom line is, there is no one way to make the perfect soft-boiled egg. Everyone has their own little magical method and inevitably, most of them do work.
I am however, going to share with you my method, which I worked out for myself over the years as I love a good soft-boiled egg.
This works for me every single time without fail.
I like my white on the firmer side as I’m not a fan of the translucent, slimy egg white. I like my yolk a little runny but not watery. So that is the consistency I am after and if you are too, then this will work for you.
Always choose a good quality egg. It really does make a difference. I always go free-range and I always choose the large ones.
It is also important to use eggs that are at room temperature and not straight out of the fridge. I have found that the eggs tend to crack when they are introduced to such hot temperatures after being in the cold fridge.
Bring a saucepan of water to the boil. With a slotted spoon or ladle, immerse the eggs. You need to do this very slowly. I actually hover above the water for about 10 seconds to allow the egg to adjust to the heat.
Once I see beads of water on the shell, I lower the eggs gently. Place them at the bottom of the saucepan. Don’t just let it drop to the bottom as they will crack. Put no more than 4 eggs at any given time.
Using a timer, I time the eggs at exactly 5 ½ minutes. Anything more and it is no longer a soft-boiled egg. Remove them when the time is up with a slotted spoon or ladle. Don’t just pour it out of the saucepan as they will crack as it hits the sink or bowl.
Typically for salads, I allow the eggs to cool before serving. I run it under cold water as I need the cooking process to stop and to ensure the egg stays soft and runny.
To remove the egg shells, I crack the egg at the ends. In most cases, every time I start cracking them in the middle, the whole egg breaks in half. As I want the egg to be intact, I have learnt to crack the ends first.
Then very gently, I crack the egg all around as it makes peeling it so much easier. So satisfying when the membrane catches on the shell and you just pull and the whole shell comes away easily.
The egg should feel quite soft to hold after peeling. Great sign that it is not hard boiled. I then cut it in half when I’m ready to serve.
This sounds like more work than it really is. Just takes a little bit of practise!
How to Make Dutch Carrot Salad with Hummus and Soft-Boiled Eggs
How To Prepare The Dutch Carrots
Bring a saucepan of water to the boil.
Whilst this is happening, we can prepare the Dutch carrots.
The first thing you need to do is to cut off the leafy stalk but do leave 2cm on the top so you get a peek of green. Cut off the root at the end leaving a small bit so it doesn’t look like you hacked at it like you would a normal carrot.
Peel them all. I find that because they are so thin, they are not as sturdy to hold. I put the carrot flat on a chopping board or just on the bench and then I peel, placing all the pressure downwards. And I turn the Dutch carrot as I go.
Give them a good wash once you’re done.
As Dutch carrots come in varying sizes you do want to cook them at different times so the smaller ones don’t get too soft.
Add the large pieces which takes about 10 minutes, medium sized ones at 8 minutes and if you have really small ones, just 6 minutes. Essentially, you’re just gradually adding them as the time goes on.
When they are cooked, drain them and run them under cold water to stop the cooking process.
Heat up your grill pan with no oil. Add the Dutch carrots and cook them until they are slightly charred on all sides. Those dark lines across the carrots make them look so fantastic! Remove from the grill pan and set aside.
How To Make Soft Boiled Eggs
Bring a saucepan of water to boil. You can do this simultaneously with the carrots to save on time.
Ensure your eggs are at room temperature. Place them on a slotted spoon or ladle and slowly immerse them into the boiling hot water.
Boil for exactly 5 ½ minutes for the perfect consistency. You want the egg to be slightly runny, not over or under cooked.
Remove from the heat and using the ladle, carefully remove the egg from the saucepan and run under cold water to stop the cooking process. Peel the eggs and set aside.
Read above excerpt on how to make the perfect soft-boiled egg for an in-depth explanation.
Chop the Pistachio Kernels
You can buy pistachio kernels easily from the supermarket. No need to get the ones still in its shell. Too much unnecessary work extracting them!
Just chop them up. Have some slightly bigger pieces and some smaller pieces to mix it up a bit.
How To Assemble Dutch Carrot Salad
For this salad you will need a flat plate or platter. Smear the hummus evenly across the plate with care taken to ensure it reaches the sides.
Sprinkle ½ the chopped pistachio kernels on the outer rim of the hummus. Don’t put any in the middle. Only because the carrots will cover the middle part of the plate and is a waste of pistachios from a presentation perspective.
Place the Dutch carrots haphazardly on top of the hummus. And by haphazardly, I don’t mean throw or just chuck it on. I mean place them without worrying about a certain pattern or that it all has to face one direction.
We’re aiming for a rustic, messy presentation.
Sprinkle ¼ of chopped pistachio kernels on top and season with salt and pepper.
Cut the eggs in half and place them on top of the Dutch carrots.
Sprinkle the remaining pistachio kernels on top of the eggs and add small droplets of olive oil around the outer part of the plate on the hummus. Serve straight away.
It’s amazing how 4 simple ingredients can create a salad recipe that is so delicious.
This healthy hummus recipe pairs well with a lot of main courses and as mentioned, it makes for a fantastic second side dish if you’re preparing a feast for your next dinner party. Such an easy salad idea!
The hummus is deceptively filling so don’t think when you’re making it there isn’t enough. If there is any left on the plate when the Dutch carrots have been devoured, use your bread to mop up the rest! I hope you’ll enjoy it as much as my family and I do!
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Dutch Carrot Salad with Hummus and Soft-Boiled Eggs
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- Cut off the stalk of the Dutch carrots, leaving 2cm on the top for presentation. Cut of the long stringy root at the bottom. Peel the carrots.
- Bring water to a boil in a medium sized saucepan. Add the Dutch carrots. Larger ones will take about 10 minutes whilst the smaller ones will take 8 minutes. Less for the really tiny ones. When cooked, drain the Dutch carrots and run under cold water to stop the cooking process.
- On a grill pan with no oil, char the Dutch carrots on medium to high heat.
- In a small saucepan, bring water to the boil. Slowly immerse room temperature eggs with a slotted spoon into the saucepan. Boil for exactly 5 ½ minutes. Remove from the boiling water and run under cold water to stop the cooking process. Peel the eggs and set aside.
- Roughly chop pistachio kernels.
- On a flat plate, smear all the hummus to cover the whole surface.
- Sprinkle ½ the chopped pistachio kernels on the outer rim of the hummus. Don’t put any in the middle.
- Place charred carrots haphazardly on the plate to create a “messy’ look.
- Sprinkle ¼ of chopped pistachio kernels on top and season with salt and pepper.
- Cut the eggs in half and place on top of the carrots. Season with pepper only.
- Sprinkle the remaining pistachio kernels.
- Serve immediately.
- If you’re not able to find Dutch Carrots, you can use normal carrots. Just cut them up in thinner slices.
- You can buy flavoured hummus if that is your preference e.g. garlic, lemon or paprika.
- Add more eggs if you like and cook them longer if you’re not a fan of soft-boiled eggs. You can certainly poach them too if you prefer.
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