Pickled Vegetable Salad with Soft-Boiled Eggs

Ingredients

• 8 small radishes
• 4 baby or small red beets
• Fleur de sel
• 4 baby or small white turnips
• 1 fennel bulb—halved
• 4 baby or small golden beets
• Salt and freshly ground black pepper
• + 5 more ingredients
• • 2 celery ribs
  • 4 1/2-inch-thick baguette slices
  • 4 large eggs
  • 3 tablespoon(s) extra-virgin olive oil
  • 3 tablespoon(s) white balsamic vinegar

Arrange the sliced vegetables in separate piles on 2 large rimmed baking sheets. In a small bowl, whisk the vinegar with the olive oil and season with salt and pepper. Drizzle the dressing over the vegetables and toss each pile separately. Let stand for at least 15 minutes or up to 1 hour. Meanwh...

View full recipe at Food & Wine