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}