posted by on Eggs, Fast & Easy, Salads, Vegetarian, Vegging In

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Another day, another salad. I chalk it up to an indulgent weekend in the Catskills that consisted of chocolate chip pancakes, S’mores and Milano cookies. I must balance, I told myself. And so, I came up with a riff on Mark Bittman’s heirloom tomato and hard-boiled egg salad from his giant cookbook How To Cook Everything. Mine skipped the greens — rabbit food, in my humble opinion — but added avocado, artichoke hearts and some garlic and Parmesan croutons from Whole Foods. A makeshift dressing of olive oil, lemon juice, Dijon mustard and black pepper gave it a nice zing.

But this whole salad for dinner thing has a kind of opposite effect on me. It doesn’t make me feel lighter, probably because I went out for Nutella gelato later that night.

Tomato and Hard Boiled Egg Salad with Lemon Dijon Dressing

What to get:

  • 1 small vine tomato, sliced
  • 2 eggs
  • 5 pieces of artichoke hearts from a jar, drained
  • ½ avocado, sliced
  • croutons (optional)
  • 2 tbsp olive oil
  • juice of half a small lemon
  • ½ tsp Dijon mustard (more if you like it a little zing-ier)
  • black pepper

What to do:

Boil a saucepan with enough water to cover the two eggs, and keep covered for 10-15 minutes. Meanwhile, whisk olive oil, lemon juice, mustard and as much black pepper as you like in a separate bowl. Set aside.

Combine tomatoes, artichoke hearts, croutons and black pepper in another bowl. Once eggs have boiled, let them cool for a few minutes before peeling and slicing for the salad. Toss the ingredients and then after dressing, toss once again. Serves 1

{Trusty egg slicer man}

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