Husband-Tested
Recipe from the Kitchen of Alice Wootton
Serves 2
We are so fortunate to have access to local
eggs. Here’s one way I make use of them
for Meatless Monday. I like this
served over lettuce. My husband likes it
in a wrap using whole-wheat lavash. We really
enjoy all the crunchy additions to this salad. You can get local eggs at Lost River Market & Deli and at the Orange County HomeGrown Farmers Markets.
5 hard-boiled eggs
3 stalks celery, chopped
2 scallions, chopped
2 carrots, chopped
6 drops of hot sauce (I use Local Folks.)
1 Tablespoon fresh lemon
juice
2 Tablespoons capers,
chopped
1 dollop mayonnaise (I use Hellman’s. Just enough to lightly
coat the salad, but not to make it gloppy.)
6-8 fresh basil leaves,
chopped (Optional, but this really adds a
nice touch.)
Kosher salt and freshly
ground pepper
¼ cup unsalted sunflower
seeds (or other favorite nut for extra
crunch)
Mix all ingredients together
in a large bowl and serve over lettuce, on toast, or in a whole-wheat
lavash. Add a fresh sliced summer
tomato.
Other additions: chopped cucumber and/or zucchini or sugar
snap peas; chopped dill pickle; replace basil with fresh dill
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