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Eggs A La Vinaigrette


6 eggs
1 head of lettuce
8 tablespoonfuls of olive oil
1 tablespoonful of chopped parsley
4 tablespoonfuls of vinegar
1 tablespoonful of chopped gherkin
1 tablespoonful of chopped olives
1 tablespoonful of grated onion


Hard-boil the eggs, throw them into cold water; remove the shells and cut them into slices lengthwise. Wash and dry the lettuce, arrange it on a small meat platter, put over the top slices of hard-boiled eggs, letting one slice overlap the other.

Fill the centre of the dish with sliced, peeled tomatoes. Put a half teaspoonful of salt in a soup plate, add a ¼ teaspoon of pepper and the oil; put in a piece of ice and stir until the salt is dissolved. Remove the ice, add all the other ingredients but the parsley, mix thoroughly, pour this over the eggs, dust with parsley and serve as a supper dish.

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