Field greens and egg salad
Yield: 4 entrée servings, 8 appetizer servings
1 bunch fresh arugula
1 bunch of Mache or Watercress salad (even Frisee or Boston Bibb will work)
1 small head of endive, cut into 1 inch pieces
2 tablespoon basil, rough chop
1 box button mushrooms, wiped with a wet cloth, stems removed and sliced
¾ of an avocado, sliced
1 cup of alfalfa sprouts (only include the sprouts if they are fresh and green)
¼ cup grated parmesan or pecorino
3 hardboiled eggs (see recipe below if you need)
¼ of an avocado
3 tablespoons white wine vinegar
1 clove of garlic
Oil from a 2 ounce anchovy can (packed in olive oil)
1 anchovy fillet (optional)
1 teaspoon honey
½ teaspoon salt
¼ teaspoon black pepper
¼ cup (or a little less if you want) of extra virgin olive oil
Making the dressing:
Place all of the ingredients except the ¼ cup oil into a small food processor of chopper. If you don’t have one you can use an immersion blender in a container or whisk by hand if you aren’t including the anchovy filet. Blend together the ingredients for 30 seconds. Add the olive oil and blend for a full minute.
This dressing keeps for 3 days in the fridge. Some people might tell you longer, but I am an alarmist when it comes to holding fish products in the fridge. Use your judgment.
Take your fresh arugula and Mache lettuce and tear into pieces with your hands. The pieces can be about 2 inches wide. Place on a large serving bowl/platter. Sprinkle the endive, mushrooms, avocado, and sprouts on top. Cut each egg into 6 and arrange on the top of the salad. If you are using, sprinkle the cheese on top.
If you are preparing the salad a few hours before serving, then hold off on cutting the avocado until closer to show time. (Or it will turn brown)
When you are ready to serve, drizzle the dressing on top of the salad without mixing it. I think pouring the dressing without tossing it makes for a prettier presentation. You can also put any extra dressing on the table in a small dish or ramekin for people to add as they need.
Perfect Hardboiled Eggs
1 quart cold water
In a small pot (uncovered) place the cold water and the eggs. Over a medium flame bring the water up to a boil. Count ten minutes exactly. Run the eggs under really cold water for 5 minutes or place the eggs in an icebath for the same amount of time. Peel the eggs and store in a container lined with paper towel for up to 2 days.