Monday, February 27, 2017

Butter Lettuce and Egg Salad


6 large eggs
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1 teaspoon Dijon mustard
3 tablespoons canola oil
1 1/2 heads butter lettuce, torn into bite-size pieces 
1/2 cup fresh dill fronds
3 tablespoons chopped chives
 edible flowers (optional)


1. Put eggs in a medium saucepan, cover with 1 in. water, and bring to a boil. Immediately remove from heat and let sit 9 minutes. Meanwhile, whisk salt, pepper, mustard, and oil together.
2. Transfer eggs to a bowl of cold water and let cool a minute. Crack gently all over, then return to water for 5 minutes. Peel and cut or break into quarters.
3. Put lettuce in a large bowl and toss gently but thoroughly with dill, chives, and most of dressing. Add eggs and gently toss again. Top with flowers if you like for a cool edible garnish (perfect for an Easter side dish)-Enjoy!

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