Ingredients with Measurements:
- 6 hard-boiled eggs, peeled and sliced
- 1 cup pitted green olives, sliced
- 1/2 cup pickled red onions, sliced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Whisk
Step-by-step instructions:
1. In a large mixing bowl, combine the sliced hard-boiled eggs, sliced green olives, sliced pickled red onions, chopped fresh parsley, and chopped fresh dill.
2. In a separate bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper.
3. Pour the dressing over the egg and olive mixture and toss to combine.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. Serve chilled.
- Time:
Preparation time: 10 minutes
- Cooking time: 0 minutes
- Total time: 40 minutes
Temperature:
- Serve chilled
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 22g
- Carbohydrates: 7g
- Protein: 7g
Substitutions for ingredients:
- Green olives can be substituted with black olives.
- Pickled red onions can be substituted with pickled shallots or pickled red peppers.
- Fresh parsley and dill can be substituted with other fresh herbs like basil or cilantro.
Variations:
- Add chopped celery or cucumber for extra crunch.
- Add crumbled feta cheese for a salty kick.
- Add diced avocado for creaminess.
Tips and tricks:
- Use a whisk to emulsify the dressing for a smoother texture.
- Make sure to refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
Storage instructions:
- Store the salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served chilled and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional fresh herbs or sliced pickled red onions.
Garnishes:
- Fresh herbs like parsley or dill
- Sliced pickled red onions
Pairings:
- This salad pairs well with grilled meats or fish.
Suggested side dishes:
- Crusty bread or crackers
- Roasted vegetables
Troubleshooting advice:
- If the dressing is too tart, add more honey to balance the flavors.
- If the salad is too dry, add more olive oil to the dressing.
Food safety advice:
- Make sure to use hard-boiled eggs that have been cooked and stored properly to avoid foodborne illness.
Food history:
- Pickled egg and olive salad is a classic dish that originated in the Mediterranean region.
Flavor profiles:
- This salad is tangy, salty, and herbaceous.
Serving suggestions:
- Serve this salad as a side dish or as a light lunch.
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