Broccoli & Egg Persillade

Persillade Dressing

• 2 tablespoons fresh Italian parsley
• 4 cloves pressed garlic
• 1/8 teaspoon kosher salt
• Zest from one lemon
• Fresh ground pepper
• Yolks from 3 jumbo hard boiled eggs
• 4 tablespoons of a good mayonnaise (I use Best Foods)
• 1 teaspoon yellow prepared mustard
• 1 tablespoon olive oil
• 1-1/2 teaspoon fresh lemon juice

1. Prepare the Persillade mixture: Combine the parsley, pressed garlic, salt, lemon zest and ground pepper on a flat surface, chop and grind the ingredients together. Set aside.
2. Hard boil the eggs in your usual manner, run under cold water a few minutes, then shell and cut in half. Remove the yolks from the whites. Reserve the whites for the salad.
3. Combine the yolks and Persillade mixture in a bowl and crush with a fork creating a coarse paste.
4. Add in the mayonnaise, mustard, olive oil and lemon juice, whisk to incorporate, creating a creamy dressing. Set aside until needed.

Salad Ingredients

• 2-1/2 cups bite size broccoli and stems
• Whites from 3 jumbo hard boiled eggs, sliced bite size
• 4 large cherry tomatoes, sliced in thirds (or 8 small sliced in half)
• 6 Kalamata olives, sliced in thirds
• 1 cup celery, sliced on slight diagonal
• 1/4 cup sweet bell pepper, any color - optional
• 1/4 cup sweet onion – optional

1. Prepare the broccoli: wash, shake off excess water, pat dry with paper towel; using a vegetable peeler shave away the outside skin of the thick stalk. Lay it on a cutting board; begin to thinly slice the stalk at a slight diagonal, as you cut the florets will begin to fall off, cut them into bite size pieces.
2. Add the broccoli and rest of the salad ingredients to a bowl.
3. Pour the dressing over the top, toss with a spoon, coating all ingredients evenly.
4. Cover and refrigerate at least 2 hours.
5. Before serving, toss gently and add a few grinds of fresh ground pepper.