Herbed Spring Salad With Egg And Walnuts Food

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HERBED SPRING SALAD WITH EGG AND WALNUTS



Herbed Spring Salad With Egg and Walnuts image

This bright, herby, fresh-tasting salad makes a very nice accompaniment to a pan-fried breaded pork chop. Cooked beets (preferably golden) thinly sliced radishes, celery and turnips are dressed, then tossed with a mixture of zesty salad greens - use a combination of watercress, dandelion, curly endive, escarole, radicchio, mizuna, spinach, or red sorrel leaves. The components can be prepared in advance, but wait until the last minute before dressing and serving.

Provided by David Tanis

Categories     salads and dressings, appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 17

2 tablespoons finely diced shallot
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar or sherry vinegar
3 tablespoons lemon juice, plus more to taste
1/2 teaspoon grated garlic (from 2 small cloves)
Kosher salt and black pepper
1/4 cup walnut oil or extra-virgin olive oil
6 ounces/4 cups lightly packed watercress or, preferably, a mixture of zesty salad greens
3 medium golden beets, cooked, peeled and cut in wedges
1/2 cup thinly sliced red radish (6 to 8 medium radishes)
1/2 cup thinly sliced turnip (or use small kohlrabi or watermelon radish)
1/2 cup thinly sliced celery heart, plus tender leaves (from the center of 1 celery head)
Kosher salt and black pepper
2 tablespoons roughly chopped dill
2 tablespoons tarragon leaves
4 (7-minute) boiled eggs
1 cup toasted walnut halves

Steps:

  • Make the vinaigrette: Put shallots in a small bowl. Add mustard, vinegar, 3 tablespoons lemon juice and the garlic. Stir together, and add a pinch of salt and pepper. Whisk in the walnut oil. Set aside for a few minutes, then taste and adjust lemon juice and salt.
  • Wash and dry the salad greens. Tear large leaves into smaller pieces, if desired. Wrap in a clean towel and refrigerate if not serving immediately.
  • Just before serving salad, put beet wedges in the bottom of a wide salad bowl. Add the radish, turnip and celery. Season with salt and pepper. Add dill, tarragon and half of the vinaigrette. Toss gently to coat.
  • Add the salad greens and combine to distribute sliced vegetables evenly. Cut eggs in halves or quarters, and arrange over salad. Scatter walnuts over the top. Drizzle with the remaining vinaigrette.

PARMESAN HERBED WALNUTS



Parmesan Herbed Walnuts image

This is a simple recipe for savory, seasoned California walnuts that are delicious as a quick snack, or a welcome change from croutons when tossed on a green salad.

Provided by Brian Whitmer

Time 40m

Number Of Ingredients 7

1/2 cup Parmesan cheese, grated
1 teaspoon parsley flakes
1/2 teaspoon Italian herb seasoning
1/2 teaspoon garlic salt
Dash of cayenne pepper
1 egg white
2 cups California walnut halves and pieces

Steps:

  • In a medium bowl, combine Parmesan cheese, parsley flakes, herb seasoning, garlic salt and cayenne pepper; set aside.
  • In a separate medium bowl, beat egg white until frothy. Add walnut halves and pieces; toss to coat. Add walnuts to cheese mixture; mix thoroughly.
  • Spread in a single layer on a lightly oiled baking sheet. Bake in 250°F oven for about 30 minutes, until golden and crisp. Cool.
  • Store in an airtight container.

Nutrition Facts : Calories 220 cal, Cholesterol 4 mg, Carbohydrate 4 g, Protein 7 g

DELICIOUS HERB & EGG SALAD SANDWICH



Delicious Herb & Egg Salad Sandwich image

This egg salad made with olive oil mayonnaise and fresh herbs is incredibly delicious - to make the best Egg Salad Sandwich, use crunchy toast or eat it solo!

Provided by Susan the CA Grown Mom

Categories     Breakfast     Main Course

Number Of Ingredients 11

1/4 cup olive oil mayonnaise
1 1/2 tsp Dijon mustard
2 tbsp fresh parsley (chopped)
2 tbsp fresh chives (chopped)
1 tbsp fresh dill (chopped )
2 tbsp pickled red onion (optional)
white wine vinegar (to cover onions, optional)
6 hard boiled eggs
salt & pepper (to taste)
6 slices bread (toasted, if desired )
butter lettuce or micro greens

Steps:

  • First for the pickled onions, dice half a red onion into small pieces. In a small jar, combine the onions with a pinch of salt, and enough white wine vinegar to cover the onions. Let sit while you prep, or for a few hours in the fridge.
  • Next, chop your herbs into small pieces, and then chop up the hard-boiled eggs as well.
  • In a bowl, combine the diced eggs, herbs, 2 tbsp of pickled onions (drain against the side of the jar while scooping out), a bit of salt & pepper, mayo, & Dijon mustard.
  • To assemble a sandwich, layer a piece of butter lettuce over a piece of bread, and add a portion of the egg salad on top, then add the other piece of bread on top, slice, and enjoy!

Nutrition Facts : Calories 356 kcal, Carbohydrate 30 g, Protein 19 g, Fat 17 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 376 mg, Sodium 572 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 10 g, ServingSize 1 serving

HERBED EGG SALAD SANDWICHES



Herbed Egg Salad Sandwiches image

Categories     Sandwich     Egg     Herb     Quick & Easy     Lunch     Mayonnaise     Spring     Sour Cream     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 9

4 hard-boiled large eggs, peeled and chopped
2 tablespoons mayonnaise
2 tablespoons sour cream
2 tablespoons minced fresh herbs such as parsley, chives, and/or tarragon
1 scallion, minced
2 teaspoons fresh lemon juice, or to taste
1 teaspoon Dijon mustard
a pinch freshly grated lemon zest
8 slices whole-grain bread

Steps:

  • In a bowl stir together all ingredients except bread with salt and pepper to taste until combined well.
  • Make 4 sandwiches, pressing bread slices together gently.

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