Celery & Herb Salad with Hard-Boiled Eggs & Anchovy Vinaigrette

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Celery & Herb Salad with Hard-Boiled Eggs & Anchovy Vinaigrette

This refreshingly crisp and flavorful salad would be lovely served as part of a buffet with grilled fish or chicken. The recipe calls for parsley, dill and tarragon, but you can use any combination of fresh spring herbs you have on hand, like cilantro, basil and mint.

 

Celery & Herb Salad with Hard-Boiled Eggs & Anchovy Vinaigrette

 

For the vinaigrette:

1 small shallot, chopped

1 Tbs. Dijon mustard

Juice of 1 lemon

4 olive oil-packed anchovy fillets

Salt and freshly ground pepper

1/2 cup (4 fl. oz./125 ml.) extra-virgin olive oil

 

1 head celery, leaves trimmed, ribs thinly sliced

1 bunch radishes, trimmed and thinly sliced

1/2 cup (3/4 oz./20 g.) coarsely chopped fresh flat-leaf parsley

2 Tbs. coarsely chopped fresh tarragon

2 Tbs. coarsely chopped fresh dill

Salt and freshly ground pepper

4 eggs, hard-boiled and halved or quartered lengthwise

 

To make the vinaigrette, combine the shallot, mustard, lemon juice, anchovies, 1/2 teaspoon salt and 1/4 teaspoon pepper in a blender. Puree until smooth. With the motor running, add the oil in a slow, steady stream and process until blended.

 

In a large bowl, combine the celery, radishes, parsley, tarragon and dill. Drizzle with some of the vinaigrette and toss to coat. Transfer to a platter and nestle the eggs in the salad. Using a spoon, top each egg with some of the vinaigrette, season with pepper, and serve, passing additional vinaigrette at the table. Serves 4.

 

Williams-Sonoma Vegetable of The Day CookbookFind more seasonal, vegetable-focused dishes in our new cookbook Vegetable of the Day, by Kate McMillan.

3 comments about “Celery & Herb Salad with Hard-Boiled Eggs & Anchovy Vinaigrette

  1. Cheryl

    This recipe sounds fantastic. Since the size of a head of celery and a bunch of radishes varies so greatly, could you please give me some idea of the approximate quantity of those…maybe in terms of a cup of sliced celery, and sliced radishes? And if not in cups, maybe in terms of ounces?

    Thank you so much!

    Cheryl

    Reply
    1. Williams-Sonoma Post author

      Hi Cheryl, we’d suggest using 4 cups of sliced celery and 2 cups of sliced radishes. Be sure to taste the salad as you dress it and adjust the amount of vinaigrette to taste. Hope this helps!

      Reply
      1. Cheryl

        It helps a great deal! Thank you so much. And of course I will taste test as I go for the amount of vinaigrette. This salad sounds so appealing to me, I think it is the LAST salad I would want to ruin with a bit too much dressing! ;) Thank you again!

        Cheryl

        Reply

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