Herbed Spring Salad With Egg And Walnuts Recipes

HERBED SPRING SALAD WITH EGG AND WALNUTS

Steps:

• Make the vinaigrette: Put shallots in a small bowl. Add mustard, vinegar, 3 tablespoons lemon juice and the garlic. Stir together, and add a pinch of salt and pepper. Whisk in the walnut oil. Set aside for a few minutes, then taste and adjust lemon juice and salt.
• Wash and dry the salad greens. Tear large leaves into smaller pieces, if desired. Wrap in a clean towel and refrigerate if not serving immediately.
• Just before serving salad, put beet wedges in the bottom of a wide salad bowl. Add the radish, turnip and celery. Season with salt and pepper. Add dill, tarragon and half of the vinaigrette. Toss gently to coat.
• Add the salad greens and combine to distribute sliced vegetables evenly. Cut eggs in halves or quarters, and arrange over salad. Scatter walnuts over the top. Drizzle with the remaining vinaigrette.

HERB AND RADISH SALAD WITH FETA AND WALNUTS

Steps:

• Heat oven to 350 degrees. Spread walnuts in a single layer on a baking sheet and toast for 10 to 12 minutes until lightly golden. Let cool, then chop roughly. Place in a sieve and shake away loose skin and crumbs. Set chopped nuts aside.
• Use a sharp knife or mandoline to slice the radishes and cucumbers into thin coins roughly 1/8-inch thick. Place in a medium bowl. Add walnuts.
• In a small glass or jar, whisk together lemon juice and olive oil to make the dressing. Season with salt and pepper to taste.
• Just before serving, season radishes, cucumbers and walnuts with a pinch of salt and dress lightly with 3 to 4 tablespoons of vinaigrette. Toss well to combine. Add crumbled cheese and toss gently to combine without breaking the cheese down too much. Arrange in a loose mound in a shallow serving bowl (or on a platter).
• Place herbs in the mixing bowl, season with a pinch of salt, and dress very lightly with about 1 tablespoon vinaigrette. Toss to combine, then pile the herb salad atop the radishes and cucumbers. Serve immediately.

EGG AND HERB SALAD

Steps:

• To hard-boil the eggs, place in a saucepan, cover with cold water and bring to a boil. Cover the pan tightly, and turn off the heat. Let sit for 12 minutes. Fill a bowl with ice water, drain the eggs and chill immediately in the ice water.
• Combine the chopped eggs, herbs, celery and red onion in a large bowl, and season to taste with salt and pepper.
• Whisk together the vinegar, lemon juice, yogurt, mayonnaise, mustard and olive oil. Season to taste with salt and pepper. Toss with the egg mixture.
• Line plates or a platter with arugula, top with the egg salad and serve.

EGG SALAD WITH SPRING HERBS

Steps:

• Cover the eggs with cold water in a saucepan, bring them to a boil and boil for 1 minute. Turn off the heat, cover the pan, and let stand for 5 or 6 minutes, 7 minutes if at high altitude.
• Pour off the hot water, rinse the eggs with cool water, then peel and chop the eggs. If you want the zesty hit of the shallot, toss it, once diced, with just a few drops vinegar and let stand for a few minutes. The color will change right away to a soft pink. (If there is excess vinegar, drain it off when you add the shallots to the egg mixture).
• Finely chop the herbs and set aside.
• Mash the eggs with a fork until crumbly. Add the herbs into the a bowl with the eggs, and add mayonnaise. If you used commercial mayonnaise you might not need much salt. Add the pickled shallot and mix. Taste, add 1/4 teaspoon, then taste again. Season with pepper.
• Pile the egg salad into a serving bowl and garnish with chive blossoms, if available, or serve atop thick slices of rustic toast.

EGG SALAD SANDWICHES WITH GREEN OLIVE, CELERY AND PARSLEY

Steps:

• Chop eggs into large rough pieces and put in a medium bowl. Add scallions and celery and season with salt and pepper. Add olives, red pepper, parsley and olive oil. Toss to combine and mash lightly with a fork to amalgamate. (Combine just before serving to keep the mixture fresh looking.)
• Lay bread slices on a work surface and butter each generously. Spread 2 or 3 tablespoons egg mixture on each. Top each slice with a few arugula leaves.
• Cut each slice in half diagonally and serve. If desired, cut into bite-size pieces.