Kosher Salads
| Chopped Egg Salad with Watercress |
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KosherEye.comAdapted from Silvermark This simple-to-prepare egg salad makes an elegant addition to a luncheon buffet. If you omit the peas, it is delicious on soft sandwich rolls. This salad is wonderful in the summer, served on a lettuce leaf, or in the winter with a bowl of soup. Ingredients: 4 scallions, washed and trimmed to 4" long Directions: Using Silvermark Herb Snips, snip the scallions into thin slices over a medium sized bowl. Stir in the mayonnaise, Dijon mustard, salt and pepper. Mix well. Add boiled eggs to the bowl. Using the Toss and Chop Salad Chopper Notes: Yield: about four half-cup servings *Can substitute arugula The peas take about a minute to thaw at room temperature. This salad can be prepared a day ahead and kept well covered in the refrigerator. |
, chop the mixture together until combined. Add the trimmed watercress leaves and continue tossing and chopping until the watercress is chopped and well integrated. Stir in frozen peas and serve.
