Vinaigrette Sauce

  • 4Tbsp finely chopped shallots
  • 1Tbsp finely chopped parsley
  • 2Pinch salt
  • 1Pinch Black ground pepper
  • 2Tsp yellow mustard
  • 3½Tbsp olive oil
  • 5½Tbsp red wine vinegar
  • 2Large Eggs
  • 50g Pickled cucumber

First hard boil the eggs. Drain hot water from pan and run cold water over the eggs. If you crack the egg shells while the eggs are cooling, it will make it easier to peel the shells. Let sit in the cool water a few minutes, changing the water if necessary to keep it cool. Peel the eggs.

Finely chop shallots, parsley, eggs and put them in a bowl. Add salt, pepper, mustard, oil, vinegar and grated cucumbers.

NUTRITIONAL VALUES (1,4 to 1,6 PAL which corresponds to moderate activity of an office job)
Calories 8% RDA,
Protein 11% RDA,
Fats 20% RDA,
Cholesterol 35% RDA,
Carbs 1% RDA,
Sugar 0% RDA,

Calories 6% RDA,
Protein 8% RDA,
Fats 15% RDA,
Cholesterol 35% RDA,
Carbs 1% RDA,
Sugar 0% RDA.