Pickled Vegetable Salad with Soft-Boiled Eggs

Ingredients

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

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