Mixed green and red salad, sardines and devilled eggs

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 2 hard-boiled eggs
• 2 1 slice bread
• 3 20 g butter
• 4 2 raw beetroots
• 5 5 leaves lettuce
• 6 6 sardines in oil
• 7 Herbs of your choice
• 8 french dressing (vinaigrette)
• Total weight: 980 grams

Times:

Preparation	Cooking	Start to finish
20 min.	7 min.	27 min.

Step by step recipe

• 1: Finely chop 2 hard-boiled eggs and set aside.
• 2: Dice 1 slice bread and fry with 20 g butter in a small frying pan on medium heat until golden brown.
  Set aside.
• 3: Peel and grate 2 raw beetroots and put in a salad bowl.
• 4: Shred ("en chiffonade") 5 leaves lettuce.
• 5: Add to the bowl.
• 6: Add 6 sardines in oil cut into pieces.
• 7: Add the croutons, herbs and vinaigrette dressing to taste. Mix.
• 8: Serve plated up ("à l'assiette"), scattering the eggs mimosa on top.

Remarks

Note that it is worth trying to avoid mixing the eggs mimosa with the rest of the salad, to keep their lovely yellow colour. Otherwise the beetroot will dye them pink.

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