Celebrate the arrival of spring with this imaginative and refreshing Easter salad. Crafted in the shape of a cozy nest featuring crunchy carrots and Jerusalem artichokes, this original egg-based starter is the perfect way to enhance your holiday menu with both lightness and ease.<\/p>\n
– Serves 4
\n– Lamb’s lettuce: 100 g
\n– Carrots: 4
\n– Jerusalem artichokes: 2
\n– Eggs (or 12 quail eggs): 4
\n– Mayonnaise: 1 tablespoon
\n– Non-fat plain yogurt: 1 tablespoon
\n– Salt: 1 pinch
\n– Sugar: 1 pinch<\/p>\n
– Total time: 26 minutes
\n– Prep time: 20 minutes
\n– Cooking time: 6 minutes<\/p>\n
1. Begin by boiling the eggs for 6 minutes, then let them cool. Meanwhile, wash and peel the vegetables.
\n2. Grate the carrots and Jerusalem artichokes, and season them with a mixture of mayonnaise, non-fat plain yogurt, salt, and sugar. Spread the lamb’s lettuce in a shallow dish.
\n3. Fill the center with the seasoned carrot and Jerusalem artichoke mixture, shaping it into a nest. Gently place the eggs inside the nest.<\/p>\n
\nServe chilled and enjoy a delightful, thematic addition to your spring festivities.<\/p>\n\n\n