Warm Winter Salad with Backyard Eggs and Sherry-Walnut Dressing

  Three Swingin' Chicks Recipes

I vary the ingredients in the salad with whatever I happened to have in the refrigerator. I usually blanch any of the firm vegetables like broccoli, carrots, cauliflower, etc. and toss them warm into the salad. I also try to keep the egg warm until I place it on the salad. 


Dressing:

1 1/2 tablespoons sherry vinegar

1 1/2 teaspoons Dijon mustard

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

1/4 cup walnut oil


Salad

4 eggs

6 cups mixed salad greens

2 cups cut-up vegetables such as broccoli, carrots, cauliflower, blanched

2 tomatoes, chopped

1/4 cup pitted Kalamata olives

1/4 cup shaved Parmigiano-Reggiano cheese or crumbled blue or feta cheese

1/4 cup coarsely chopped walnuts, toasted


Whisk sherry vinegar, mustard, salt and pepper together in small bowl; slowly whisk in walnut oil.

Place eggs in small saucepan; cover with hot water. Bring to a bare simmer over high heat. Reduce heat to medium-low or low and simmer 4 minutes (eggs should not bounce or rattle and the water should lazily bubble). Place in ice water until just cool enough to handle; peel.

Arrange salad ingredients except cheese and walnuts on plates; top with halved eggs; sprinkle with cheese and walnuts. Bring dressing to a bare simmer by heating in the microwave or in a saucepan. Drizzle the warm dressing over the salad. Sprinkle with additional pepper.

Serves 4



Copyright 2011 Janice Cole