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Egg and Carrot Salad
From Dorothy McNett's recipes at www.dorothymcnett.com.
Bring water to a boil in saucepan. Reduce heat to a simmer and gently lower the eggs into the water. Keep just under the boil. Time for 9 minutes. Remove pan, drain water, and run cold water over the eggs. After about 1 - 2 minutes, gently peel eggs using cold running water. Set eggs aside, or refrigerate until ready to use. Cut carrots into crinkle edged cuts. Arrange lettuce leaves on plates or a large platter. Arrange carrots around edge, and slice hard cooked eggs into a neat arrangement. Drizzle with vinaigrette.
Recipe created 2000-04-18.