Salad with Creamy Vinaigrette with Mustard, Hazelnut and Hard Boiled Egg in the food processor
restaurant 2 portions
schedule 20 min
Cooking details
This recipe has been tested in a Newlux 3L Blade Kitchen Robot. Remember that you can adjust the quantities, times and ingredients to your liking.
Products with which it can be cooked
Ingredients
- task_alt3 eggs
- task_alt50 g. of roasted hazelnuts without skin
- task_alt120 ml. of olive oil
- task_alt60 ml. of apple cider vinegar
- task_alt1 tbsp. Dijon mustard
- task_alt4 heads of lettuce
- task_alt40 g. of olives
- task_alt40 g. of croutons
- task_alt3 g. of salt
- task_alt1 g. paprika
step by step recipe
- We introduce 1.5 l. of water in the jug and place the steam accessory on top. Add the eggs in the accessory and close with the lid.
- Cook the eggs by programming the Robotmix, 120ºC, 15 minutes at speed 1.
- Once cooked, place the eggs in a bowl with ice water and let them stand for 5 minutes before peeling them.
- Drain the water from the pitcher and place the blades.
- Remove the egg yolks and place them in the Robotmix jug together with the hazelnuts, olive oil, vinegar, mustard, salt and pepper. Mix by programming the robot at speed 10 for 1 minute. Clean the sides of the jug and repeat at speed 10 for 1 minute more.
- Chop the lettuce heads and place them in a bowl. Place the olives and croutons on top and sprinkle the dressing on top.
- Serve cold!
Ingredients
- Accessories used: blades
