Scandia created this dressing in-house to be used on simple greens. Because the egg whites, chives, parsley, and pepper were already in the vinaigrette, the salad it was poured on could be served quickly.
Makes about 1½ cups
1 cup canola oil
½ cup white wine vinegar
2 tbsp. crushed ice
2 large egg whites, hard-boiled and diced
2 tbsp. chopped chives
1 tbsp. chopped parsley
½ medium onion, minced
1 tbsp. granulated sugar
dash of sea salt
dash of freshly ground black pepper
1. In a medium bowl, whisk the oil and vinegar with the ice. Add the eggs, chives, parsley, onion, sugar, salt, and pepper and whisk to combine. Refrigerate until needed.