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An older egg will be easier to peel.
Love this salad! The dressing is way too salty with 1 tsp salt. I used about 1/2 tsp and added some white wine vinegar to taste.
Very simple to make and very tasty
Served this salad with Thanksgiving Dinner and it was a huge hit. As we made the dressing we thought it tasted a little bitter so we added a Tbs honey. We also used Meyer Lemons for the dressing.
This dressing is great! The egg gives it a different texture and a rich and delicious mouth feel. The first time I made this as written, but based on a previous reviewers suggestion that it needed more acidity, we agreed. I now make it using half lemon juice and half white wine vinegar, and a little bit less dijon. I also sub in cilantro for parsley, as that is what I keep on hand. With those few changes, I feel it is now 5 star worthy!
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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