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.
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
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.
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.
Copyright 2011 Janice Cole