Hard-boiled eggs and grilled Parmigiano Reggiano salad

Parmigiano Reggiano

Parmigiano Reggiano

Premium Supplier 19th April 2021
Parmigiano Reggiano

Parmigiano Reggiano

Premium Supplier

Hard-boiled eggs and grilled Parmigiano Reggiano salad

30 min

Salad of new potatoes, hard-boiled eggs and grilled Parmigiano Reggiano.

Ingredients

4 servings

  • 500g new potatoes
  • 1 bunch rapini
  • 4 eggs
  • 150g Parmigiano Reggiano
  • 125g plain yoghurt
  • 1 tablespoon mustard seeds
  • wild fennel
  • extra virgin olive oil
  • salt and pepper

Method

Boil the potatoes in skin in salted water making sure they are soft in the core by pricking them with a toothpick. Drain and allow them to cool down.
Boil the eggs for 6-7 minutes from when the water starts boiling.
Oil the rapini leaves and cook them in the oven at 150°C until crispy.
Mix the yoghurt with mustard, a tablespoon of oil and the juice of half a lemon.
Season with a pinch of salt and chopped fennel.
Cut Parmigiano Reggiano into thin slices and sear them in a very hot non-stick pan for some seconds; take them away using a spatula and allow them to cool down.
Cut the potatoes in half, shell the eggs and slice them, dress with a dribble of oil, pepper and a pinch of pepper. Combine all the ingredients for the salad and serve with the yoghurt sauce.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.