Celery & Herb Salad With Eggs & Anchovy Dressing
What you need to do
- Place the eggs into a small pot and add cold water to cover the eggs by 1 inch (2.5 cm). Bring the pan to a boil over high heat, then remove the pan from the heat and cover. Set aside to stand for 15 minutes. Drain the eggs, then transfer them to a bowl of cold water and allow the eggs to cool. Once cool, peel the eggs and cut them in half.
- Meanwhile, make the dressing by pulsing the shallot, Dijon mustard, lemon juice, anchovies, salt, and pepper in a blender, until smooth. With the motor running, add the olive oil in a slow, steady stream and blend until well combined.
- In a large bowl, combine the celery, radishes, parsley, tarragon, and dill. Drizzle with some of the salad dressing and toss to coat. Divide between bowls and top with the hard-boiled eggs.
- To serve, drizzle with more dressing and season to taste.
Serves 4
For the Salad:
4 eggs
1 head celery, leaves trimmed, ribs sliced
1 bunch radishes, sliced
½ cup (12g) parsley, chopped
2 tbsp. tarragon, chopped
2 tbsp. dill, chopped
For the Dressing:
1 small shallot, chopped
1 tbsp. Dijon mustard
juice of 1 lemon
4 anchovy fillets, in olive oil
½ tsp. salt
¼ tsp. black pepper
½ cup (120ml) extra-virgin olive oil
*Nutrition per serving