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.

 

Find more seasonal, vegetable-focused dishes in our new cookbook Vegetable of the Day, by Kate McMillan.