Spring Salad With Herbs Recipes

EGG SALAD WITH SPRING HERBS

Egg Salad with Spring Herbs image

I'd somehow forgotten about egg salad, but with the spring herbs plentiful in the garden, eggs just coming in with the lengthening days, and some very good bread in the house, egg salad suddenly came sharply into view. I also add a small, finely diced pickled shallot to egg salad just to insert a little zing into the creamy richness of real farm (or backyard) eggs.

Provided by Deborah Madison

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

6 Eggs, Likely to be on the small to medium size.
1 tablespoon tarragon leaves, minced, Add more to taste.
1 tablespoon chives, finely snipped
1 tablespoon parsley, minced, Lovage works as well.
3 tablespoons mayonnaise
Sea salt
Pepper, freshly ground
1 shallot, finely diced and tossed with a little vinegar
Chive blossoms, If available, not necessary.
Crusty artisan bread, to serve, Optional

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.

SPRING SALAD WITH HERBS

Spring Salad with Herbs image

The greens amount to about 14 cups all told, but don't worry: They will disappear in no time. Recipe reprinted with permission from Maria Helm Sinskey, copyright 2012.

Provided by Martha Stewart

Categories Salad Recipes

Time 15m

Number Of Ingredients 8

Ingredients

2 heads escarole, trimmed and torn into bite-size pieces
2 heads frisee, trimmed and torn into bite-size pieces
8 Belgian endives, cored and cut into 1/2-inch pieces
2 cups mixed tender fresh herb sprigs, such as tarragon, parsley, dill, and chervil
2 tablespoons plus 2 teaspoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1/2 teaspoon sugar
2 tablespoons white-wine vinegar

Steps:

Place escarole, frisee, endives, and herbs in a large bowl. Drizzle with oil; toss to coat. Season with salt and pepper. Sprinkle with sugar, then toss again.
Drizzle with vinegar, and toss. Taste, and adjust seasoning if necessary. Serve immediately.

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