La Salade Cote Cap Verte Chopped Egg Salad Food

CALIFORNIA SALAD WITH HARD-BOILED EGGS

Steps:

• Put the eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a boil, then reduce the heat and gently simmer 10 minutes. Drain and rinse under cold water until cool; set aside.
• Meanwhile, heat 1 tablespoon olive oil in a small skillet over medium heat. Add the chickpeas and season with salt and pepper. Cook, stirring, until the chickpeas are lightly browned, about 3 minutes. Add the pepitas and cook, stirring, until lightly toasted, about 2 minutes; let cool.
• Make the dressing: Whisk the yogurt, 2 tablespoons water, the vinegar, chives and the remaining 1 tablespoon olive oil in a small bowl; season with salt and pepper.
• Peel and roughly chop the hard-boiled eggs. Toss the greens, sprouts and radishes in a large bowl; season with salt and pepper. Top each serving of salad with the chickpeas and pepitas, eggs and sliced avocado. Drizzle with the dressing and top with more chives.

THE BEST EGG SALAD

Steps:

• Cover the eggs with at least 2 inches of water in a medium saucepan and bring to a rolling boil. Remove from the heat, cover and let sit for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely.
• Mix together the mayonnaise, celery, onions, parsley, mustard, lemon juice, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Peel and roughly chop the eggs, add to the mayonnaise mixture and toss gently to combine. Serve right away, or cover and refrigerate for up to 2 days.

SALADE VERTE ET SA VINAIGRETTE ITALIENNE

Steps:

• 1. Combiner l'ail, le sucre, la moutarde, l'origan et le basilic dans un grand bol. Ajouter le vinaigre de vin et fouetter. Assaisonner au goût. 2. Ajouter doucement les huiles, en fouettant pour émulsionner la vinaigrette. Rectifier l'assaisonnement. 3. Déposer les feuilles de mesclun dans un saladier. Arroser de vinaigrette et touiller. Garnir de parmesan et servir aussitôt.

LA SALADE COTE CAP VERTE ( CHOPPED EGG SALAD)

Steps:

• Arrange greens in mounds on 6- to 7-inch salad plates.
• Sprinkle eggs heavily over the mound of greens.
• Combine dressing ingredients in a jar& shake thoroughly.
• Serve dressing separately.

LA SCALA'S CHOPPED SALAD

Steps:

• To make vinaigrette: combine oil, vinegar, mustard, and salt and pepper to taste; whisk until well blended. Set aside.
• In a large bowl, combine lettuces, salami, mozzarella, and garbanzo beans. Toss with vinaigrette to taste.
• Garnish with tomato and basil if desired.

SALADE VERTE

Steps:

• Make dressing:
• Whisk together all dressing ingredients except oil in a small bowl. Add oil in a slow stream, whisking constantly until dressing is emulsified.
• Make salad:
• Tear romaine, escarole, iceberg, and Boston lettuce into bite-size pieces and toss with endive in a large salad bowl (preferably wooden). Rub bread liberally all over with garlic and toss with greens. Add dressing, toss well, then discard bread. Serve immediately.