Salad > Vegetable Salads > Leafy Green Salads > Garden Cress Salads

Garden Cress and Egg Salad Recipe

Ingredients with Measurements:
- 4 cups of garden cress
- 4 hard-boiled eggs, chopped
- 1/2 cup of diced red onion
- 1/2 cup of diced celery
- 1/4 cup of chopped fresh parsley
- 1/4 cup of mayonnaise
- 2 tablespoons of Dijon mustard
- 1 tablespoon of honey
- Salt and pepper to taste

Special equipment needed: None

Step-by-step instructions:

1. Wash and dry the garden cress, then chop it into bite-sized pieces.
2. In a large mixing bowl, combine the chopped eggs, red onion, celery, and parsley.
3. In a separate small bowl, whisk together the mayonnaise, Dijon mustard, honey, salt, and pepper until smooth.
4. Pour the dressing over the egg and vegetable mixture and toss until everything is evenly coated.
5. Add the chopped garden cress to the bowl and toss again until everything is well combined.
6. Serve immediately or refrigerate until ready to serve.


Time:
Preparation time: 15 minutes
Cooking time: None
Temperature: None
Serving size: 4

Nutritional information:
Calories: 210
Fat: 15g
Carbohydrates: 8g
Protein: 10g

Substitutions for ingredients:
- Garden cress can be substituted with watercress or arugula.
- Red onion can be substituted with shallots or scallions.
- Celery can be substituted with fennel or cucumber.
- Mayonnaise can be substituted with Greek yogurt or sour cream.
- Dijon mustard can be substituted with whole grain mustard or yellow mustard.
- Honey can be substituted with maple syrup or agave nectar.

Variations:
- Add cooked bacon or ham for a meatier version.
- Add sliced avocado or cherry tomatoes for extra freshness.
- Swap the hard-boiled eggs for poached or scrambled eggs.
- Use a different dressing, such as ranch or balsamic vinaigrette.

Tips and tricks:
- To make hard-boiled eggs, place eggs in a pot of cold water and bring to a boil. Once boiling, reduce heat to low and simmer for 10 minutes. Drain and rinse with cold water before peeling.
- To make the salad ahead of time, prepare all the ingredients and store them separately in the fridge. Mix everything together just before serving.
- Adjust the amount of dressing to your liking. Some people prefer a lighter or heavier dressing.

Storage instructions:
Store leftover salad in an airtight container in the fridge for up to 2 days.

Reheating instructions:
This salad is best served cold and does not need to be reheated.

Presentation ideas:
Serve the salad in a large bowl or on individual plates. Garnish with extra garden cress or parsley.

Garnishes:
Extra garden cress or parsley.

Pairings:
This salad pairs well with grilled chicken, fish, or tofu.

Suggested side dishes:
Crusty bread or crackers.

Troubleshooting advice:
If the dressing is too thick, add a splash of water or lemon juice to thin it out.

Food safety advice:
Make sure to wash all vegetables and eggs thoroughly before using. Store leftovers in the fridge and discard any that have been left out at room temperature for more than 2 hours.

Food history:
Garden cress is a leafy green vegetable that has been cultivated for thousands of years. It is native to Europe and Asia and was used for medicinal purposes in ancient times. Egg salad is a classic American dish that dates back to the early 1900s.

Flavor profiles:
This salad is fresh, crunchy, and slightly sweet with a tangy dressing.

Serving suggestions:
Serve this salad as a light lunch or dinner, or as a side dish at a picnic or barbecue.

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Taste: Creamy, Savory, Tangy, Herby, Nutty