As I mentioned in my last post, I love Twitter for bringing me all kinds of recipe inspiration. Recently someone linked to a gorgeous set of salads posted in the New York Times I knew I would be making one if not all of them sooner or later. The simple choice was this egg salad because I keep all of the ingredients on hand at all times and I just so happened to have the arugula from a recent farmers market trip. This isn't the egg salad you grew up with. This is an egg salad suitable for adults and those with discriminating taste. It's so simple to prepare and the tangy, savory mix spread over a bed of fresh arugula versus sandwiched between two pieces of bread won't make you feel the need to run laps after. The recipe as written makes quite a bit of egg salad so for my second try of it, I added some capers which were not only pretty, but added a salty bite. This recipe is quick enough to make often and I probably will.
Egg and Herb Salad
(Adapted from the New York Times)
Makes 2-3 servings
4 large eggs, hard-boiled and finely chopped
1/2 cup finely chopped fresh parsley (you can also use dill, tarragon, chervil or chives)
1 celery stalk, finely chopped
1 shallot, finely chopped
Salt and freshly ground pepper to taste
1 1/2 teaspoons white wine vinegar
1 tablespoon freshly squeezed lemon juice
3 tablespoons buttermilk (or low fat yogurt)
1 1/2 teaspoons mayonnaise
1 garlic clove, grated
1/2 teaspoon Dijon mustard
1 tablespoons extra virgin olive oil
A few handfuls baby arugula, washed and dried
Combine the chopped eggs, herbs, celery and shallot in a large bowl, and season to taste with salt and pepper.
Whisk together the vinegar, lemon juice, buttermilk, 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.