Green Ribbon & Egg Salad
Courtesy of Sam MedeirosSam Medeiros shows us how she makes her go to Green Ribbon & Egg Salad and not only is it nutritious, but it’s also so easy to substitute your favorite ingredients of the season!
Ingredients
- 3 pieces Conestoga Free Range Eggs
- 1 tbsp Grainy Mustard
- 1/2 piece Lemon juice and zest
- 1.5 tbsp Sherry Vinegar
- 1/4 cup Olive Oil
- 1- piece Zucchini peeled into ribbons
- 1 piece Cucumber peeled into ribbons, avoiding seeds
- 1/2 bunch Asparagus peeled into ribbons
- 1/3 cup English Peas fresh, blanched – or frozen, thawed
- Fresh Mint & Basil Garnish
- 2 tbsp Hazelnuts hulled, toasted, chopped
- Salt & Pepper to Season
Instructions
- In a pot of boiling water, drop in 3 pieces of Conestoga Free Range Eggs. Cook for 7-8 minutes, then place into an ice bath and set aside.
- Meanwhile, in a small bowl mix together grainy mustard, lemon juice, sherry vinegar, olive oil, salt and pepper to make vinaigrette.
- In a large bowl, mix together zucchini, cucumber, and asparagus ribbons and toss with half of the vinaigrette. Plate onto a large platter and top with English peas, and remaining vinaigrette.
- Remove eggs from ice bath and peel to remove all shells. Cut into halves or quarters and arrange onto peeled vegetables.
- Garnish with lemon zest, a healthy pinch of salt and pepper, fresh mint and basil, toasted hazelnuts, and olive oil.
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