Courgette salad

This month Supertoinette challenge was presented by Christine and perfectly suited the beautiful weather we are finally having: a salad. Not just any salad, a steamed courgette salad and with a sauce that makes all the difference. Indeed, it is using strong mustard and boiled eggs, the mustard bringing a powerful taste to the dressing and the eggs adding texture. I really enjoyed eating this salad (who would have thought about using courgettes in a salad?) and it looked just wonderful. I’ll be making this again for sure!

SaladeCourgettes_001

Source: Christine_43

Ingredients

Serves 2 people as a starter or 1 as a main dish

1 courgette
2 eggs
1 tbsp strong Dijon mustard
1 tbsp cider vinegar (or white wine vinegar)
2 tbsp olive oil
1 small shallot
Mini roasted peppers from a jar or black olives to add colour
Salt and pepper

 

Method

  1. Thermomix:
    1. Place 500g water in the TM bowl.
    2. Place the 2 eggs in the internal basket and fit in the bowl.
    3. Cook 10 min/Varoma/speed 1.
    4. Meanwhile, wash the courgette and slice it thinly with a mandoline.
    5. Place in the Varoma and when the 10 minutes cooking are over, place the Varoma on the lid (leave the eggs in the basket) and cook for 5 min/Varoma/speed 1.
    6. Carefully remove the Varoma and set aside to cool.
    7. Lift the internal basket using the spatula hook and place in cold water to cool down.
  2. Non Thermomix:
    1. Boil the 2 eggs in a saucepan filled with cold water. When the water is boiling, count 7 minutes while continuing to boil and take out of the heat.
    2. Quickly dip the eggs in cold water to cool.
    3. While the eggs are boiling, thinly slice the courgettes with a mandoline if steaming. Steam until the courgettes are just softened but still bright green.
    4. If you don’t have a steamer, plunge the courgette in cold water and bring to the boil. Leave to boil for 8 to 10 minutes or until the courgette is soft when pricking with a knife.
    5. Take out of the water and leave to cool before cutting with a knife into slices.
  3. To make the dressing: peel and finely chop the shallot and place in cold water to soften the taste. Set aside.
  4. Take one boiled eggs, remove the shell and chop it finely with a knife.
  5. Mix the mustard, vinegar, salt, pepper and oil together. Add the chopped egg and the drained shallot. Mix well. You can add chopped herbs if you like.
  6. Arrange the courgette slices on a serving plate. Peel the other eggs and arrange on the courgettes.
  7. Sprinkle with the dressing and some piquillos peppers or black olives if you wish.

SaladeCourgettes_002

 

4 Responses to Courgette salad

  1. belle présentation !

  2. elle est superbe ton assiette et bien colorée! sa l’air délicieux!
    bonne journée nora!

  3. waouh du plus bel effet et haut en couleur !

    • French Foodie

      Merci Christalie, Josette et Minoux, c’est beau, c’est bon et en plus c’est diététique !!

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