Home / Recipes / Gluten Free / Keto Egg and Roasted Radish Salad
Keto Egg and Roasted Radish Salad
How to Make It
Step 1
Preheat your oven to 400F/200 C and line a baking sheet with parchment paper. Fill a pot with water and add the eggs. Bring it to a boil over medium-high heat, then drop the heat to low.
Step 2
Let the eggs boil for 6 minutes, then take the pot off the heat. Let the eggs sit for 3 more minutes. Remove from the water and transfer to an ice bath. Peel the eggs and set them aside.
Step 3
Thoroughly wash the radishes and scrub them until clean. Cut each piece into wedges and transfer to a bowl. Drizzle 1 tbsp of olive oil and sprinkle with ¼ tsp salt and ¼ tsp black pepper.
Step 4
Toss the radishes until well-seasoned and transfer them to the prepared baking sheet. Bake in the oven for 20 minutes until soft and golden. Set aside while you prepare the remaining components.
Step 5
Tear the lettuce and arugula into bite-sized pieces. Thinly slice the onion, and finely chop the parsley. To a bowl, add the mustard, 3 tbsp of olive oil, ¼ tsp salt, and ¼ tsp pepper. Whisk to combine.
Step 6
Transfer half the vinaigrette to a small bowl. Lay the greens, onions, and parsley on the serving platter. Cut the eggs into 4 wedges and arrange them on the salad greens.
Step 7
Add the baked radishes to the remaining vinaigrette in the large bowl, and toss. Add them to the salad. Drizzle the remaining vinaigrette over the salad and sprinkle with sunflower and hemp seeds. Serve immediately.
Ingredients
- Raw egg – 4 large
- Radish, raw – 4 large – 1″ to 1 1/4″ diameter
- Extra virgin olive oil – 3 tbsp
- Salt – 0.5 tsp
- Black pepper – 0.5 tsp
- Red onion – 0.13 small
- Lettuce – 2 cup
- Arugula – 1 cup
- Parsley – 0.5 cup
- Dijon mustard – 1 tbsp
- Hemp Seeds Shelled Or Hulled – 1 tbsp
- Sunflower seeds – 2 tbsp
