Salad of Dutch Carrots, Hummus and Soft-Boiled Eggs
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.
Keyword: Cooked Salad, Easy, Light Sides, No Fruit, Spring Salad, Under 20 Minutes
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 pot. 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 or ladle 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.
Add small droplets of olive oil around the outer part of the plate on the hummus.
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.