Pickled Vegetable Salad with Soft-Boiled Eggs

Ingredients

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

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