Pickled Vegetable Salad With Soft Boiled Eggs
Ingredients
- 4 baby or small red beets, peeled and thinly sliced on a mandoline
- 4 baby or small golden beets, peeled and thinly sliced on a mandoline
- 4 baby or small white turnips, peeled and thinly sliced on a mandoline
- 8 small radishes, thinly sliced on a mandoline
- 2 celery ribs, peeled and thinly sliced crosswise on a mandoline
- 1 fennel bulb—halved, cored and thinly sliced on a mandoline
- 3 tablespoons white balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 4 large eggs
- Four 1/2-inch-thick baguette slices, toasted
- Fleur de sel, for sprinkling
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