Comté salad with mushrooms and eggs
An ultra-simple salad whose quantities you can double for a full meal.
Preparation
-
Step 1
Bring some water to the boil with a little vinegar added. Lower in the eggs and cook over a gentle heat (so they don’t crack) for 8 minutes.
Make the vinaigrette and toss in the washed and dried salad.
Dry-toast the walnut halves for 2 to 3 minutes.
Wash, dry and slice the mushrooms.
Cut the Comté into dice.
After the 8 minutes’ cooking, shell the eggs.
Arrange the salad, the Comté, the mushrooms and the eggs on the plates.
Nutritional values
per serving
Recipe for 1 person
Calories
143
kcal
Protein
9,5
grams
Carbohydrates
1,3
grams
Fat
10,9
grams
Fibre
1
grams
Estimated values, calculated automatically from the ingredients' nutritional data.
Recipe by
