• 4 small potatoes
  • 2 large eggs
  • 1 head radicchio, torn
  • 2 celery stalks (or chard stems), thinly sliced
  • 2 tsps Dijon mustard
  • 1/2 cup loosely packed whole fresh parsley leaves
  • Juice of 1 lemon
  • 2 Tbs extra virgin olive oil
  • salt and pepper to taste
  1. Bring potatoes with water to cover to a boil in a large pot, and boil the potatoes in their skins until you can just pierce them with a fork, about 2 minutes.  Drain, and let them cool.  Slice the potatoes 1/3 inch thick.  Meanwhile hard boil the eggs.
  2. Slice on of the eggs in half.  Remove the yolk and set aside.  Slice the egg white and the remaining whole egg.  Arrange the sliced egg potatoes, radicchio, and celery on 4 serving plates.
  3. Combine egg yolk, mustard, parsley, lemon juice, and olive oil into a smooth sauce.  Drizzle over the salads, season with salt and pepper.
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