asparagus with pistachios and shredded egg
I tend to get into a real rut with asparagus. It’s so delicious simply grilled with a bit of salt and lemon that I forget what a flexible side it makes. Rice vinegar and sesame oil give this salad a subtle Asian flavor, but its sweet nuttiness pairs well with any food.
Makes 4 servings
3 tablespoons rice vinegar
1 teaspoon sesame oil
1 tablespoon soy sauce
1 bunch asparagus (about 1 pound)
1 hard-boiled egg
¼ cup shelled pistachios or slivered almonds, toasted and chopped
›› In a medium bowl, mix the vinegar, oil, and soy sauce.
›› Prepare a medium bowl of ice water, and set aside.
›› Bring a medium pot of water to a boil. Snap off the woody ends of the asparagus spears and add to the boiling water for about 30 seconds, until the color brightens. Immediately move the asparagus to the ice water, then drain and add it to the bowl with the dressing. Stir to coat. Use a coarse cheese grater to shred the egg.
›› To serve, divide the asparagus among 4 plates. Sprinkle with the pistachios and shredded egg.
grandma’s potato salad with sorrel and eggs
My grandmother’s potato salad is something special. It’s got the perfect balance of tangy vinegar, a teensy bit of heat from mustard, and the perfect creaminess from just the right amount of mayo. It’s not at all sweet, except from a little sweet onion. The potatoes manage to be the perfect combination of soft and firm. The only problem? The eggs get mixed in, so you might not even know they were there. This salad has the same great flavors, but I prettied it up with a bit of sorrel and put some eggs on top so they don’t get lost.
Makes 4 servings
8 medium new potatoes
2 tablespoons apple cider vinegar
2 tablespoons mayonnaise
1 teaspoon mustard
2 green onions, chopped
4 medium-boiled eggs, sliced into rounds
Salt and freshly ground pepper
4 cups roughly chopped sorrel or watercress
1 tablespoon olive oil
›› Place the whole potatoes in a pot of cold water and bring the water to a boil. Cook for about 8 minutes, or until you can pierce the potatoes with a fork. Drain and set them aside to cool.
›› Cut the cooled potatoes into quarters, and toss them in a large bowl with the vinegar, mayonnaise, mustard, green onion and 2 of the eggs. Season to taste with salt and pepper. If you have the time, cover and chill the salad overnight. The flavors will blend and improve.
›› Place the sorrel in a bowl and top with the potato mixture. Layer the remaining eggs on top, drizzle with the olive oil, and serve.
Little rows of all the good salad stuff—crab, tomato, bacon, and corn—and a dressing with a “pow” make this salad a great (and filling) lunch for two. If you like your dressing a little more or less spicy, adjust the amount of adobo sauce.
Makes 2 to 4 servings
¼ cup plain yogurt
½ cup buttermilk
1 tablespoon lime juice
1 tablespoon finely chopped red onion, divided
1 tablespoon adobo sauce (from a can of chipotle chiles)
½ cup corn
¼ cup fresh cilantro leaves
1 head butterhead or other lettuce, chopped
½ cup lump crabmeat
1 avocado, peeled, seeded, and chopped
1 plum tomato, seeded and chopped
2 strips cooked bacon, chopped
2 hard-boiled eggs, chopped
›› In a small bowl, whisk together the yogurt, buttermilk, lime juice, ½ tablespoon of the red onion, and adobo sauce. Cover and chill.
›› In another bowl, mix the corn and cilantro with the remaining ½ tablespoon onion.
›› Arrange the lettuce to cover the bottom of a large salad platter. Arrange the corn mixture, crab, avocado, tomato, and bacon in rows on top of the lettuce. Sprinkle with the eggs and drizzle with the chipotle dressing.
baby beets and pickled eggs
Pickled eggs make an unexpected and incredibly flavorful addition to easy roasted beets and onions. This dish is equally great on the dinner table as it is in your picnic basket.
Makes 4 side servings
10 to 14 (2 pounds) small red or golden beets
1 red onion
1 tablespoon olive oil
½ teaspoon sea salt
1 teaspoon finely chopped fresh tarragon
›› Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Scrub and trim the beets, and halve them. Peel the onion, and cut it into 8 wedges. Scatter the beets and onion on the prepared sheet and drizzle with the olive oil and salt. Roast for about 30 minutes, or until the beets have softened slightly. Cover and chill for 30 minutes.
›› To serve, place the beets and onions in a bowl, and top with the egg(s) and tarragon.
farro salad with radicchio and apples
Slightly sweet beet-pickled eggs add some zing to this hearty harvest salad. Be sure not to overcook the farro; the grain should still have a nice bite.
Makes 8 servings
1½ cups farro
2 large shallots, thinly sliced
2 Golden Delicious apples, cored and diced
1 small head radicchio, cut into wedges
¼ cup olive oil, divided
Salt and freshly ground pepper
3 tablespoons sherry vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
1 teaspoon chopped chives
›› Add the farro to a small, lidded, heavy-bottomed pot and add enough water to cover by about ½ inch (about 2 cups water). Bring the water to a boil, cover, and reduce the heat to low. Cook until the water is absorbed and the grains have softened but are still al dente, about 25 minutes. Set aside.
›› Preheat the oven to 425 degrees F and line a baking sheet with parchment paper. Toss the shallots, apples, and radicchio with 1 tablespoon of the olive oil in a medium bowl and season to taste with salt and pepper. Spread on the prepared sheet. Bake for about 12 minutes, stirring once after 7 minutes, until the apples are golden and soft.
›› In a large bowl whisk together the remaining 3 tablespoons olive oil, vinegar, mustard, and honey. Gently stir in the farro, apple mixture, and chives. Taste and add more salt and pepper if needed. Sprinkle the eggs on top.
creamy green goddess wedge
Iceberg lettuce doesn’t usually elicit oohs and aahs from me. So why is it that the simple wedge slice with an herby drizzle makes such a statement? Instead of typical blue cheese crumbles, this wedge gets its little extra from the grated eggs.
Makes 4 salads
2 tablespoons chopped fresh tarragon leaves
1 clove garlic, chopped
2 tablespoons chopped chives or green onions
2 tablespoons white wine vinegar
1 tablespoon lemon juice
½ cup plain Greek yogurt
2 tablespoons olive oil
Salt and freshly ground pepper
2 hard-boiled eggs
1 head iceberg or butterhead lettuce
›› In a food processor or blender puree the tarragon, garlic, and chives with the vinegar, lemon juice, yogurt, and oil. Season to taste with salt and pepper.
›› Use a coarse cheese grater to shred the eggs. Cut the lettuce into quarters and place each quarter on a plate. Drizzle on the dressing and sprinkle with the shredded egg.
sopa de ajo (spanish bread soup)
Since so much of this soup’s flavor comes from the paprika, be sure to use fine-quality smoked Spanish paprika for this recipe, either hot or sweet.
Makes 4 servings
½ loaf (about ½ pound) country bread, cut into 1-inch cubes
2 tablespoons olive oil
6 cloves garlic, chopped
1 teaspoon smoked Spanish paprika
1 teaspoon sea salt
1 quart chicken stock
4 eggs
›› Preheat the oven to 350 degrees F. Spread the bread cubes evenly on a baking sheet. Bake for 15 minutes, or until the cubes are golden brown just on the edges. Remove the baking sheet from the oven but leave the oven on.
›› Pour the oil into a small soup pot over medium-high heat. Add the toasted bread, and stir to coat. Add the garlic, paprika, and salt. Mix well and cook for 2 or 3 minutes, or until fragrant. Add the stock and bring to a boil. Reduce the heat and let the soup simmer for 5 minutes.
›› Ladle the soup into 4 individual ovenproof bowls (I like to use mini coquettes), filling them three-quarters full. Top each with an egg. Bake for about 10 minutes, until the eggs have set.
›› Sprinkle with a bit more paprika and salt, and serve hot.
mayiritsa (greek lamb, egg, and lemon soup)
This soup is traditionally made with lamb intestine, but since that tends to make most people queasy—not to mention that lamb intestines aren’t exactly available at most corner markets—this recipe uses easier-to-find lamb parts. Because really, it’s the lemon and egg that make this soup a luscious, creamy, and tangy bowl of comfort. Note that this recipe is best made a day ahead.
Makes 8 servings
3½ pounds lamb shoulder
1 large onion, peeled and cut into wedges
2 stalks celery, diced
2 carrots, diced
5 black peppercorns
½ cup (1 stick) butter
1 cup minced green onions
½ cup minced fresh dill
4 eggs
6 tablespoons lemon juice
Salt and freshly ground pepper
›› Trim any fat from the lamb shoulder. Place a large Dutch oven over medium-high heat and sear the shoulder on all sides, about 3 minutes per side. Add the onion, celery, carrots, and peppercorns to the pan and cover with water. Bring the water to a boil and then reduce to a simmer, covering slightly. Cook for 2 to 3 hours, until the lamb is very tender.
›› Remove the meat from the pot and wrap well. Strain out the vegetables, keeping the broth and discarding the solids; place the liquid in an air-tight container. Refrigerate the meat and broth separately until cold (overnight is best). When the broth has chilled, scrape any hardened fat from the top and discard.
›› In a large, heavy-bottomed soup pot, melt the butter. Add the green onions and dill, and cook over low heat for 5 minutes.
›› Chop the lamb into small pieces and add them to the pot, along with the broth. Simmer over low heat for 20 minutes to warm.
›› In a large bowl, whisk the eggs and stream in the lemon juice. Gradually ladle 2 cups of the hot broth into the egg mixture, then pour this mixture back into the soup pot. The broth will become smooth and creamy, but if you get a few strands of egg white, don’t worry. Cook for about 5 more minutes on the lowest heat, season to taste with salt and pepper, and serve.
spring onion soup with soft-boiled eggs
If you’re a fan of French onion soup, but would rather not eat a pound of heavy cheese, this fresh and flavorful soup is for you. It’s topped with just a touch of cheese for flavor and a soft-boiled egg for creaminess.
Makes 4 servings
1 pound spring onions or leeks
2 tablespoons butter
1 teaspoon fresh thyme leaves, or 1 teaspoon dried
¼ teaspoon salt
¼ cup dry white wine
2 cups chicken stock
1 bay leaf
Salt and freshly ground pepper
4½-inch slices baguette
Olive oil, for brushing the baguette
2 eggs
½ cup grated Gruyère cheese
›› Clean the onions well and chop just the white and light-green parts.
›› Melt the butter in a medium soup pot over medium heat. Add the onions, thyme, and salt. Reduce the heat to medium-low and cook, stirring occasionally until the onions have softened and turned deep golden, about 30 minutes.
›› Increase heat to medium-high and stir in the wine; cook until reduced by about half, about 5 minutes. Add the stock, along with 1 cup water and the bay leaf, and bring to a boil. Reduce the heat and simmer for 20 minutes. Season to taste with salt and pepper. Remove and discard the bay leaf.
›› Preheat the oven to 350 degrees F. Brush the baguette slices with a little oil and toast for 5 to 10 minutes, until golden. While the bread toasts, soft-boil the eggs.
›› Ladle the soup into 4 individual ovenproof bowls (I like to use mini coquettes), filling them only three-quarters full. Top each with a toasted baguette slice and one quarter of the cheese. Place the bowls on a baking sheet and broil for 1 to 2 minutes, until the cheese is bubbly and golden in spots.
›› To serve, peel the eggs (or scoop them from the shells) and place half of an egg on top of each bowl of soup.
cream of broccoli soup with grated eggs
Comfort food often comes in the form of heavy cream, gobs of cheese, and pounds of butter—especially when broccoli is involved. This soup is just as comforting without making you feel like you’ve just eaten a huge bowl of gravy.
Makes 4 servings
1 tablespoon unsalted butter
½ cup chopped yellow onion
1 pound broccoli, finely chopped
½ cup dry white wine
4 cups chicken stock
1½ cups water
¼ cup heavy cream
½ cup buttermilk
Salt and freshly ground pepper
2 hard-boiled eggs
›› Melt the butter in a large soup pot over medium heat, then add the onions. Reduce the heat to medium-low and cook until the onions have softened and are translucent, about 10 minutes. Add the broccoli and cook for 5 minutes, or until the broccoli lightly caramelizes.
›› Stir in the wine and cook until it is completely reduced, about 10 minutes. Add the stock and water, and bring to a boil. Reduce the heat and simmer for 30 minutes, until the broccoli is completely soft. Add the cream and buttermilk. Take the pan off the heat and, using an immersion blender, pulse a little to break up any large pieces of broccoli. Feel free to puree longer if you prefer a completely smooth soup. Return the pot to the heat, and simmer the soup for another 5 minutes. Season to taste with salt and pepper.
›› Use a coarse cheese grater to grate the eggs. Divide the soup among 4 bowls and sprinkle with the grated egg.
