French · Lunch
Herring and Potato Egg Salad
A composed French bistro salad pairing marinated herring fillets with warm potato and a soft-boiled egg. Dressed in a mustard vinaigrette with shallot, chives, and parsley, it is finished cold over lettuce, echoing brasserie hors d'oeuvre traditions of northern France.
$6
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
481Calories
30.2gProtein
32.1gFat
19.8gCarbs
3.4gSugar
3.2gFiber
1215mgSodium
466mgChol
6.1gSat Fat
950mgPotassium
90mgCalcium
3.6mgIron
11.5mcgVitamin B12
18mgVitamin C
gluten-free
low-carb
herb-salt
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Boil the potato whole in salted water over medium-high heat for 12 minutes until tender, then cool and slice into rounds.
2
Boil
Lower the egg into simmering water over medium heat for 6.5 minutes until soft-set, transfer to cold water, peel, and halve.
3
Whisk
Combine Dijon mustard, red wine vinegar, olive oil, minced shallot, and salt and pepper until smooth and slightly thickened.
4
Plate
Arrange lettuce on a plate, layer potato and herring on top, tuck in egg halves, spoon vinaigrette over, and scatter chives and parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g marinated herring fillets
- 22 medium potato (300g)
- 22 large eggs
- 2 tbsp2 tbsp shallot
- 2 tsp2 tsp Dijon mustard
- 2 tbsp2 tbsp chives
- 2 tbsp2 tbsp fresh parsley
- 2 tbsp30ml red wine vinegar
- 4 tbsp60ml olive oil
- 22 small handful lettuce or mesclun leaves (20g)
- salt and black pepper to taste
