Polish Salad with Pickled Eggs
(Salatka z Piklowanymi Jajkami)

Ingredients

Pickled Eggs

• 3 cups beet juice (cooking water from beets)
• 1 cup red wine vinegar
• 8 whole black peppercorns
• 4 whole allspice
• 4 whole cloves
• 1 bay leaf
• 6 hardboiled eggs, peeled

Salad

• 1 bunch leaf lettuce, torn into bite-size pieces
• 1/2 small red onion, thinly sliced and separated into rings
• 1/4 cup olive or vegetable oil
• 2 tablespoons lemon juice
• 1/4 teaspoon salt
• Dash of pepper

Instructions

Pickled Eggs

1. Heat beet juice, vinegar, peppercorns, allspice, cloves and bay leaf to boiling; pour over eggs.
2. Cover and refrigerate for at least 24 hours.

Salad

1. Toss lettuce and onion. Divide among 6 salad plates.
2. Cut eggs into slices or fourths. Arrange 1 egg on top of each salad.
3. Shake remaining ingredients in tightly covered container; drizzle over salads.