Classic Balsamic Vinaigrette, Green Onion Seasoning, Seasoned Sea Salt Seasoning
You will need
2 large beetroot
3 eggs
fresh rocket
2 tomatoes
Ina Paarman’s Green Onion Seasoning
Ina Paarman’s Seasoned Sea Salt
100 g sliced Parma ham
1 roll honey flavoured goats milk cheese
Ina Paarman’s Balsamic Vinaigrette
1000-year eggs, a Chinese delicacy, is recognized by the veined pattern on the whites. Preserving eggs in this way is a long process, but we can get a similar look by cracking the shells of hardboiled eggs and soaking them in beetroot water to which you have added salt and vinegar.
Method
Scrub the beetroot and cut off the root and stem ends to allow the colour to bleed out. Cover with boiling water in a smallish saucepan.
Cook until tender. Reserve water.
In the meantime, hard boil the eggs. Crack the eggs all around and place cracked eggs into the warm beetroot water to which you add 2 T (30 ml) salt and 3 T (45 ml) vinegar and leave to stand for an hour to tint the eggs through the cracks in the shells. Remove from beetroot water and peel.
Slice beetroot into rounds. Cut out stars using a star shape cutter. Season with Green Onion Seasoning, Cover and refrigerate until needed.
To Assemble Platter
Line a large platter with rocket leaves.
Slice tomatoes, arrange on platter and season with Green Onion Seasoning.
Cut eggs into ¼ ‘s and season lightly with Seasoned Sea Salt. Add to platter.
Arrange remaining ingredients on platter.
Drizzle with Vinaigrette just before serving.
