Is there anything as wonderful as a picnic on a warm summer day? Keep the salads cold with a large ice pack, and don't forget the fuzzy blanket.
This egg salad is fantastic! Large, firm pieces of egg in a creamy sauce with crispy veggies.
6 extra large eggs
1/2 red onion
1 stalk celery
1 tablespoon fresh parsley
1/4 cup mayonnaise
2 teaspoons Dijon mustard
2 teaspoons freshly squeezed lemon juice
1/4 teaspoon table salt
Freshly ground black pepper
Place eggs in a saucepan, cover with 1 inch of water, and heat at high. As soon as the water boils, remove the pot from heat and leave covered for 10 minutes. Drain the hot water and transfer eggs to an ice water bath. Let sit 5 minutes. This method prevents formation of the green lining that can form between hard-boiled yolks and whites.
Meanwhile, small dice the onion and celery stalk, and mince the parsley.
In a large bowl, combine prepared vegetables with mayonnaise, mustard, lemon juice, salt, and pepper.
Peel the hard-boiled eggs: tap an egg against the countertop all over its surface, then roll gently to loosen the shell fragments. The fractured shell will basically fall right off.
Dice the eggs into medium pieces.
Gently fold the eggs into the vegetable mix and serve with large slices of lettuce and tomato, at room temperature or chilled.
Juicy tomatoes and crisp greens are offset by the tangy saltiness of the Parmesan. Supermarket tomatoes can often be tasteless and underwhelming; here's a healthy way to boost the flavor.
5 tomatoes
1/2 teaspoon table salt
1 clove garlic
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
Freshly ground black pepper
1 bunch arugula
1 small chunk Parmesan cheese
Slice the tomatoes into large wedges and combine with salt in a large bowl. Let rest for 20 minutes. A good deal of juice should be extruded.
Mince garlic and whisk together with olive oil, balsamic vinegar, and black pepper.
Serve tomatoes on a bed of arugula and top with Parmesan shavings.
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