Author Notes: Persillade is a mixture of parsley chopped together with garlic and can also be seasoned with additional herbs, oil or vinegar. Inspired by Jacques Pěpin’s Les Oeufs Jeannette (Eggs Jeannette), a recipe I’ve made numerous times, I created my persillade version and mixed it together with hard boiled egg yolks and mayonnaise. I am so fond of a yolk, mayo and persillade combination that it is what I use for all egg and mayo based side dishes, such as potato, macaroni or this gluten free broccoli salad, which truly makes a food friendly side for all to enjoy! - lapadia
Serves 3 generously – can easily be doubled
- 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
- 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.
- 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.
- Combine the yolks and Persillade mixture in a bowl and crush with a fork creating a coarse paste.
- Add in the mayonnaise, mustard, olive oil and lemon juice, whisk to incorporate, creating a creamy dressing. Set aside until needed.
- 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
- 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.
- Add the broccoli and rest of the salad ingredients to a bowl.
- Pour the dressing over the top, toss with a spoon, coating all ingredients evenly.
- Cover and refrigerate at least 2 hours.
- Before serving, toss gently and add a few grinds of fresh ground pepper.
- This recipe was entered in the contest for Your Best Mayonnaise-Based Salad