Cucumber and turkey egg salad
It seems that turkey eggs are super healthy with fewer allergens. They are also very tasty – mild with a creamy yolk and not as much egg whites as chicken eggs. They inspired me to create this salad that has all good things, but which highlights the main ingredients – turkey eggs. Simple and perfect.
4 turkey eggs
400 g cucumber
4 small heads romaine lettuce, leaves separated
2 tbsp hemp seeds
small handful chopped dill
pinch of ground caraway
1/2 tsp grainy mustard
7 tbsp mild extra virgin olive oil
sea salt to taste
freshly ground black pepper to taste
Place the eggs in a pot and add water just to cover the eggs. Bring to boil and boil for 8-10 minutes depending on how cooked you like your eggs. Take off the heat and pour cold water over the eggs for at least 5 minutes. Peel and cut into quarters.
While the eggs are boiling, cut the cucumbers (skin on) into thin slices using a veggie peeler. Arrange on a serving dish with lettuce leaves.
In a bowl, whisk mustard with 4 tbsp oil until it emulsifies. Add salt and pepper. Drizzle the remaining oil over the lettuce and cukes, then drizzle the sauce and arrange the eggs on top. Sprinkle with hemp seeds, dill, caraway and pepper. Serve.
Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s