Carrot Salad with Eggs, Fried Onions and Walnuts
by Editorial Staff
A bright and healthy salad of boiled carrots, eggs, walnuts, and fried onions will appeal to lovers of unpretentious dishes made from simple and always available ingredients. The salad turns out to be very tasty and satisfying. I especially liked the combination of tender, sweet carrots and crunchy nuts.
Servings: 3
Ingredients
- Carrots – 300 g (2 pcs.)
- Onions – 80 g (1 pc.)
- Walnuts – 60 g
- Eggs – 2 pcs.
- Sunflower oil – 3 tbsp
- Salt to taste
- Ground black pepper – to taste
Directions
- Wash carrots thoroughly to remove dirt and transfer to a saucepan. Pour carrots with water, place them on the stove. When the water boils, cook the carrots without salt over low heat until tender. I boiled carrots for 25 minutes.
- Remove the boiled carrots from the broth and leave to cool. If you boil the carrots in advance or buy them already boiled, the preparation time for the salad will be significantly reduced.
- Boil eggs hard-boiled (10 minutes from the moment the water boils). Cool eggs in cold water.
- Chop the walnut kernels into a medium crumb and, stirring, fry in a dry skillet over medium heat, about 5 minutes.
- Transfer the nuts from the skillet to a plate and leave to cool.
- Peel the onion and cut it into quarters.
- Heat the sunflower oil in a skillet. Fry the onions in oil for about 3 minutes, stirring occasionally. Let the onion cool slightly.
- Peel the cooled carrots, grate on a coarse grater.
- Peel the eggs and also grate on a coarse grater.
- In a bowl, combine carrots, eggs, onions with the oil in which it was fried and cooled nuts (set aside some nuts to decorate the salad).
- Season the salad with salt and pepper. Add a little sunflower oil if there isn’t enough oil in the pan.
- Toss the carrot salad.
- Put the salad in a salad bowl with a slide, sprinkle with the left walnuts.
Enjoy your meal!
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