Updated Egg Salad

I love this new version of  egg salad that Heidi posted on her blog 101 Cookbooks, which if you don’t already rely on it for great recipes, now you know!  This is a nice, light update on a familiar classic, perfect for a new light filled season.

Here’s her recipe, I didn’t want to change a thing!

Perfectly cooked eggs

Perfectly cooked eggs

Ingredients:

6 eggs
1/4 teaspoon salt
1/4 teaspoon pepper

1 small head of radicchio, shredded
1/4 cup chopped fresh dill
1 medium shallot, chopped
3 baby radishes, shaved thin

to serve: little dollop of salted creme fraiche and/or a drizzle of olive oil.

Method:

“Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for ten minutes (a couple minutes longer than I normally do). Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so – long enough to stop the cooking. Crack and peel each egg, then use the big holes on a standard box grater to grate the eggs. Place in a bowl and use your fingers to gently toss the eggs with the salt and pepper. At this point you can add whatever you like to the salad – I tossed in shredded radicchio, fresh dill, shallots, and shaved baby radishes. Serve topped with tiny dollops of something creamy – like creme fraich or plain yogurt, and a drizzle of olive oil. Just a bit of each so you don’t weigh it down.”

Serves 2-4.

Prep time: 5 min – Cook time: 10 min

Serve this salad on top of homemade flax crackers or store bought flax crackers!

Shaved Fennel Salad

Fennel Bulbs: crunchy, slightly sweet and packed with Vitamin C!

I wasn’t sure how I felt about fennel, apparently thin sliced is the way to go.  The combination of these few, simple ingredients is pretty amazing.  A refreshing summer salad that you can make ahead of time, and it has feta in it, what’s not to love?!

1 medium-large zucchini, sliced into paper thin coins

2 small fennel bulbs, trimmed and shaved paper-thin (you can use a knife to carefully slice the veggies but a mandolin works best and fastest.  Also, you maybe able to use an attachment on your food processor if you have one that slices thin!)

2/3 cup   loosely chopped fresh dill

1/3 cup  fresh lemon juice, plus more if needed

1/3 cup extra virgin olive oil, plus more if needed

fine grain sea salt

4 or 5 generous handfuls arugula

Honey, if needed

1/2 cup  pine nuts, toasted (I used almonds)

1/3 cup   feta cheese, crumbled

Combine the zucchini, fennel and dill in a bowl and toss with the lemon juice, olive oil and 1/4 teaspoon salt. Set aside and marinate for 20 minutes, or up to an hour.

Thanks for a great shot of this salad, Heidi! Image from 101 Cookbooks

When you are ready to serve the salad, put the arugula in a large bowl. Scoop all of the zucchini and fennel onto the arugula, and pour most of the lemon juice dressing on top of that. Toss gently but thoroughly. Taste and adjust with more of the dressing, olive oil, lemon juice, or salt if needed. If the lemons were particularly tart, you may need to counter the pucker-factor by adding a tiny drizzle of honey into the salad at this point. Let your taste buds guide you. Serve topped with pine nuts and feta.

Serves 4 to 6.

Prep time: 10 min

Another great recipe from 101 Cookbooks, here’s her original recipe!

Frittata With Grated Zucchini, Goat Cheese and Dill

Frittata with grated zucchini, goat cheese and dill, thanks New York Times!

I found this on the New York Times Fitness and Nutrition page and love the idea of shredding zucchini and pairing it with goat cheese and dill!  Goat cheese is so delicious when it’s all warm and gooey and on my dinner plate.  This is a whole meal and makes a great brunch, dinner or snack.  We usually make a large frittata for dinner and then enjoy the leftovers the next day for lunch.  The leftovers are good cold or reheated on the stove.

Ingredients:

2 tablespoons extra virgin olive oil

1 pound zucchini, grated (4 cups grated zucchini)

2 garlic cloves, minced

Salt and freshly ground pepper to taste

8 eggs

2 ounces goat cheese, crumbled (about 1/2 cup)

1/4 cup chopped fresh dill

1. Heat 1 tablespoon of the oil over medium heat in a 10-inch, heavy nonstick skillet. Add the zucchini. Cook, stirring, until the zucchini begins to wilt, about two minutes. Stir in the garlic. Cook for another minute or until the zucchini has just wilted — it should still be bright green. Season to taste with salt and pepper, and remove from the heat.

2. Beat the eggs a large bowl with the goat cheese. Add salt and pepper, and stir in the zucchini and the dill.

3. Clean and dry the pan, and return to the burner, set on medium-high. Heat the remaining tablespoon of olive oil in the skillet. Drop a bit of egg into the pan; if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Tilt the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.

4. Turn the heat to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid, tilt the pan and loosen the bottom of the frittata with a wooden spatula so that it doesn’t burn. The bottom should have a golden color. The eggs should be just about set; cook a few minutes longer if they’re not.

5. Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for one to three minutes, watching very carefully to make sure the top doesn’t burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, and shake the pan to make sure the frittata isn’t sticking. Allow it to cool for at least five minutes and for as long as 15 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature or cold.

Yield: Six servings.

Note: For four servings, use the same recipe but reduce the number of eggs to six.

Advance preparation: In Mediterranean countries, flat omelets are served at room temperature, which makes them perfect do-ahead dishes. They’ll keep in the refrigerator for a few days, and they make terrific lunchbox fare.

Nutritional information per serving: 192 calories; 5 grams saturated fat; 2 grams polyunsaturated fat; 7 grams monounsaturated fat; 258 milligrams cholesterol; 3 gramscarbohydrates; 1 gram dietary fiber; 134 milligrams sodium (does not include salt to taste); 12 grams protein

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”

Her original recipe is here!

I wanted to try this recipe out but realized I didn’t have dill or zucchini so we used kale and parsley instead…basically you can make a frittata with any combination of vegetables, herbs and cheese or meat.  Here’s how mine came out:

Frittata with goat cheese, kale, onions and parsley