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Spring Vegetables with Tahitian Vanilla Paste Vinaigrette

Scale

Ingredients

For the Whole Soft-Cooked Eggs

Instructions

  1. Steam the vegetables for 5 minutes and rinse them under cold water; set aside.
  2. In a bowl, whisk together the vinegar with the oil. Add the vanilla paste, mint, salt and red peppercorns. Serve on top of the warm vegetables.
  3. Boil water in a pot with the white wine vinegar and a pinch of salt. When the water is boiling, drop the eggs carefully in the water. Cook for 5 minutes. Remove from the heat and tap them with a knife, holding each in one hand. Remove the shell carefully.
  4. Serve on top of the vegetables and sprinkle with red peppercorns. Serve with crusty bread on the side.

Notes

Serves 4 people