I did not pickle the eggs for this salad. I was thiiiis close to trying that but I wanted something quicker (read: lazier) and that’s the whole point of this salad. In about 30 minutes you can have a quick pickle of diced sweet and/or spicy little vegetables and you skip the whole boiling process. As a result, these pickles don’t keep forever but you’ll eat them within a couple of days I’d bet, on another salad, with meat, steamed vegetables or anything you want to give a lift to. I chose radishes and yellow pepper for one reason: pretty. Feel free to choose other non-watery, crunchy vegetables. One day I will pickle eggs and create a whole recipe, process and post around that. I hope you remind me to have them with this salad.
Pickled Salad With Egg
First make the pickles:
4 radishes, sliced thin
2 yellow banana peppers, destemmed and deseeded, thinly sliced crosswise
1/2 tart apple, cored and diced
1/2 c apple cider vinegar
1/2 c water
1/4 c sugar
1 tbs salt
1 tsp each sweet paprika, fennel seeds, coriander seeds, mustard seeds and/or black peppercorns (all optional)
Combine all ingredients in a clean jar with a lid. Shake well and set aside for 20 minutes, or refrigerate for a week or so.
Then make the salad:
4 large eggs, room temperature
4 c packed micro greens, arugula, other lettuce torn to small pieces if large
1 c sprouts
2 tbs extra virgin olive oil
Pinch kosher salt and pepper
Boil eggs for 6-7 minutes, transfer to ice bath or run under cold water until cooled. Peel and set aside.
Toss greens and sprouts in oil, 2 tablespoons of pickling liquid, salt and pepper. Plate and top with quartered eggs and pieces of pickled radishes, peppers and apple. Serve immediately.