Summer Salad With Egg, Green Olives and Dill |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 4 |
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For me, salads are those things that you just throw together out of your crisper, so it is a little strange to post a recipe. Having said that, this is a great, crunchy and refreshing salad that my beloved MIL, Marilyn, used to make. It is a light entree salad that keeps you from having to heat up the kitchen too much! Note: prep time includes the cooking and cooling of the hard-boiled eggs. Ingredients:
1 head iceberg lettuce |
4 eggs, hard boiled |
1 1/2 cups green olives, pimento stuffed |
1 cup fresh parsley |
4 green onions |
1 teaspoon dijon mustard |
1/2 teaspoon dried dill |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/4 cup red wine vinegar |
1/3 cup extra virgin olive oil |
Directions:
1. Chop up the lettuce, parsley, green onions and toss together in your serving bowl. Adjust ingredients up and down according to your taste (spinach would work well in this, too, but has a much more assertive flavor than the blank canvas of the iceberg).
2. Slice the green olives and wedge the hard boiled eggs and sprinkle/arrange on top.
3. Shake dressing ingredients together in a small jar, adjusting for personal taste (I just eye-ball it myself, measurements are approximate-my MIL used one of those bottled gourmet salad dressings with dill). And pour over salad.
4. Toss and serve at table (once everyone has a chance to see your artfully arranged egg and olives on top).
5. I imagine some nice thin shavings of parmesan would be tasty in this, too.
6. Seems like whole grain bread or rolls would be nice alongside-something with more texture and density than a French baguette, but, hey, it's your dinner, you decide!
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