Lettuce Boats à la Niçoise with Salmon Flakes and Egg

Name: Lettuce Boats à la Niçoise with Salmon Flakes and Egg with Radish and Green Beans
Total time: 20 min
Yield: 2
Cuisine: French
Ingredients: 4 piece Egg; 300 g Green beans; 1 bunch Radish; 20 g Parmigiano Reggiano DOP; 2 piece Little gem; 150 g Hot smoked salmon flakes; 20 g Capers; 3 tablespoon [Plant-based] mayonnaise; 2 teaspoon Mustard; 1 tablespoon Extra virgin olive oil; 2 teaspoon White wine vinegar; to taste Salt and pepper

with Radish and Green Beans

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This recipe provides 325 grams of vegetables.

Tags:

Extra Veggies

•High Protein

•-30% carbs

Allergens:

•Melk (inclusief lactose)

•Vis

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total20 minutes

Cooking Time20 minutes

DifficultyMedium

Ingredients

Serving amount

2 piece

Egg

(Contains: Ei)

150 g

Green beans

½ bunch

Radish

10 g

Parmigiano Reggiano DOP

(Contains: Melk (inclusief lactose))

1 piece

Little gem

75 g

Hot smoked salmon flakes

(Contains: Vis)

10 g

Capers

Not included in your delivery

1.5 tablespoon

[Plant-based] mayonnaise

1 teaspoon

Mustard

½ tablespoon

Extra virgin olive oil

1 teaspoon

White wine vinegar

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2866 kJ

Calories685 kcal

Fat51.9 g

Saturated Fat10.4 g

Carbohydrate9.4 g

Sugar5.7 g

Dietary Fiber8.7 g

Protein40.7 g

Salt2.4 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan with Lid

•Lidded saucepan

•Grater

•Large Bowl

•Small Bowl

Cooking Steps

Boil plenty of water in a lidded saucepan. Hard-boil the eggs for 7 - 9 minutes, then rinse them under cold water.
Trim the ends off the green beans and cut them in half.
Pour a shallow layer of water into lidded pot or saucepan and add the green beans.
Put the lid on, bring to a boil and cook for 6 - 8 minutes over low heat. Drain and set aside without the lid.

Cut the radishes into quarters, removing the leaves.
Grate the parmigiano reggiano.

Did you know... iron is not just found in leafy greens, but in radishes too? Iron is essential for red blood cell production, as well as vitamin C, which our bodies need in order to absorb iron.

Peel the eggs. In a large bowl, mash the eggs up into small pieces with a fork.
In a small bowl, mix the mayonnaise with the mustard, extra virgin olive oil, white wine vinegar (see pantry for amounts) and 1 tbsp water. Season with salt and pepper to taste (see Tip).
Add two-thirds of the sauce to the eggs and mix well.

Tip: add some more mustard to taste if preferred.

Pull 4 leaves off the little gem per person and transfer to plates.
Top the lettuce with the egg salad, radish, salmon flakes and half of the green beans.
Garnish the lettuce boats with the capers.
Serve the rest of the green beans to the side. Drizzle over the rest of the sauce and garnish with the parmigiano reggiano.

Tip: feel free to use more lettuce leaves to make the lettuce boats thicker. And, eating the lettuce boats can get messy! If you want to avoid your hands from getting messy, eat them like a salad and use cutlery.