Egg Persillade Dressing and a Broccoli Salad

By • July 12, 2012 • 19 Comments

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Author Notes: Persillade is a mixture of parsley chopped together with garlic in its basic form but can also be seasoned with additional herbs, oil, a citrus juice or vinegar.

Inspired by Jacques P?pin’s, Les Oeufs Jeannette, a hardboiled egg dish and a recipe I’ve made numerous times, I created a Persillade Dressing that includes a combination of hardboiled egg yolks and mayonnaise to make this broccoli salad.

I am so fond of this Persillade combination that it is what I use for all my egg and mayo based side dishes, such as potato or macaroni salad.
lapadia

Serves 3 generously – can easily be doubled

Persillade Dressing

  • 3 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 and its stems, 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
  • 2 tablespoons chopped Italian parsley for garnish - if desired
  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. Garnish with chopped Italian parsley, if desired.
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over 1 year ago Bevi

I can't wait to get home to make this. It will taste so good and healthy.

Massimo's_deck_reflection_10_27_13

over 1 year ago lapadia

Yay, thanks Bevi! Put it on grilled pizza, too :)

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over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

So glad to see this, saving for sure. Sounds so delicious.

Massimo's_deck_reflection_10_27_13

over 1 year ago lapadia

Thanks for stopping by, Suz, hope you get a chance to make this soon!:)

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over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

This will be dinner tomorrow night!

Massimo's_deck_reflection_10_27_13

over 1 year ago lapadia

Perfect, no carb (as in bread) dinner ;)

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over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

Exactly, this recipe is perfect for me, also it's hot as well you know what here, not cooking, this is ideal for me.

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about 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

I love your idea of doing the persillade, mayo, and boiled egg yolk dressing! Bet it would make a fantastic deviled egg filling, too. Pure genius!

Massimo's_deck_reflection_10_27_13

about 2 years ago lapadia

Thanks, HLA! :) Check out Jacques Pepin's Eggs Jeannette when you get the time = the ultimate deviled egg, one his mom use to make.

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about 2 years ago Kukla

Colorful, Beautiful and Yummy looking salad Linda! I like that you used the egg yolks in the dressing, which I also do often.

Massimo's_deck_reflection_10_27_13

about 2 years ago lapadia

Thanks for the compliment, Anna! I don't know too many people that turn shy away from the yolks :)

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about 2 years ago PistachioDoughnut

I loved the dressing..making this soon..

Massimo's_deck_reflection_10_27_13

about 2 years ago lapadia

Thanks for checking my recipe, PD!! Would love your feedback after you make this :)

Dscn2212

about 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

An incredible amount of goodness in a heavenly dressing!

Massimo's_deck_reflection_10_27_13

about 2 years ago lapadia

Thanks, Cynthia! Yes, I truly believe yolks with a touch of mayo, seasoned up = true goodness!

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about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Wonderful combination Linda, crunchy and creamy. Also love the yolk in the dressing.

Massimo's_deck_reflection_10_27_13

about 2 years ago lapadia

Thanks, Suzanne! I’ve always love the yolks :)

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about 2 years ago Bevi

I love the combination of parsley, hardboiled eggs, dressing and celery. This looks beautiful and sounds delicious.

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about 2 years ago lapadia

Thanks for your foodie thoughts, Bevi! I’ll be looking for you newest recipe ;)