Friday dinner, October 18
We planned to drive into Chicago on Friday night, so I wanted to make something simple and still use some of our veggies. I made:
Garlic-Tarragon Eggs on Salad Greens
(adapted from Care2)
This deliciously sophisticated herbed version of deviled eggs makes a lovely salad served on a bed of fresh mesclun greens.
8 large eggs
12 cloves mild garlic, peeled or less if the cloves are very large
3 teaspoons drained capers
4 tablespoons reduced fat mayonnaise
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh basil
1 teaspoon white wine vinegar
Salt and freshly-ground black pepper, to taste
Baby salad greens or torn leaf lettuce
1. Place the eggs and garlic in a medium saucepan, cover with water, and bring to a boil. Lower the heat to medium and simmer 10-12 minutes.
2. Take the eggs out of the saucepan and immerse them in a bowl of cold water for 5 minutes. Remove the garlic from the saucepan and set aside to cool.
3. Drain the eggs, remove the shells, then slice the eggs in half lengthwise. Remove the yolks and place them in a small bowl or in a food processor. Add the garlic, capers, and mayonnaise. Blend with a mixer or food processor at medium-low speed until the ingredients form a chunky mixture.
4. Add the tarragon, basil, and vinegar, and pulse or stir by hand 1 minute, or until the ingredients are evenly combined. Season with salt and pepper.
5. Fill the egg white halves and place on bed of greens. Sprinkle with paprika.
Garlic-Tarragon Eggs on Salad Greens
(adapted from Care2)
This deliciously sophisticated herbed version of deviled eggs makes a lovely salad served on a bed of fresh mesclun greens.
8 large eggs
12 cloves mild garlic, peeled or less if the cloves are very large
3 teaspoons drained capers
4 tablespoons reduced fat mayonnaise
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh basil
1 teaspoon white wine vinegar
Salt and freshly-ground black pepper, to taste
Baby salad greens or torn leaf lettuce
1. Place the eggs and garlic in a medium saucepan, cover with water, and bring to a boil. Lower the heat to medium and simmer 10-12 minutes.
2. Take the eggs out of the saucepan and immerse them in a bowl of cold water for 5 minutes. Remove the garlic from the saucepan and set aside to cool.
3. Drain the eggs, remove the shells, then slice the eggs in half lengthwise. Remove the yolks and place them in a small bowl or in a food processor. Add the garlic, capers, and mayonnaise. Blend with a mixer or food processor at medium-low speed until the ingredients form a chunky mixture.
4. Add the tarragon, basil, and vinegar, and pulse or stir by hand 1 minute, or until the ingredients are evenly combined. Season with salt and pepper.
5. Fill the egg white halves and place on bed of greens. Sprinkle with paprika.
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