Make Ahead

Broccoli Salad & Egg Persillade Dressing

October  4, 2022
2 Ratings
  • Serves 3 generously – can easily be doubled
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 Pepin’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 dress up 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.

What You'll Need
  • 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
  • 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
  • 2 tablespoons chopped Italian parsley for garnish - if desired
  1. Persillade Dressing
  2. 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.
  3. 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.
  4. Combine the yolks and Persillade mixture in a bowl and crush with a fork creating a coarse paste.
  5. Add in the mayonnaise, mustard, olive oil and lemon juice, whisk to incorporate, creating a creamy dressing. Set aside until needed.
  1. Salad Ingredients
  2. 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.
  3. Add the broccoli and rest of the salad ingredients to a bowl.
  4. Pour the dressing over the top, toss with a spoon, coating all ingredients evenly.
  5. Cover and refrigerate at least 2 hours.
  6. Before serving, toss gently and add a few grinds of fresh ground pepper. Garnish with chopped Italian parsley, if desired.

See what other Food52ers are saying.

  • Bevi
  • hardlikearmour
  • Kukla
  • Devangi Raval
    Devangi Raval
  • boulangere

12 Reviews

Bevi June 30, 2013
I can't wait to get home to make this. It will taste so good and healthy.
lapadia June 30, 2013
Yay, thanks Bevi! Put it on grilled pizza, too :)
hardlikearmour July 12, 2012
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!
lapadia July 13, 2012
Thanks, HLA! :) Check out Jacques Pepin's Eggs Jeannette when you get the time = the ultimate deviled egg, one his mom use to make.
Kukla July 12, 2012
Colorful, Beautiful and Yummy looking salad Linda! I like that you used the egg yolks in the dressing, which I also do often.
lapadia July 12, 2012
Thanks for the compliment, Anna! I don't know too many people that turn shy away from the yolks :)
Devangi R. July 12, 2012
I loved the dressing..making this soon..
lapadia July 12, 2012
Thanks for checking my recipe, PD!! Would love your feedback after you make this :)
boulangere July 12, 2012
An incredible amount of goodness in a heavenly dressing!
lapadia July 12, 2012
Thanks, Cynthia! Yes, I truly believe yolks with a touch of mayo, seasoned up = true goodness!
Bevi July 12, 2012
I love the combination of parsley, hardboiled eggs, dressing and celery. This looks beautiful and sounds delicious.
lapadia July 12, 2012
Thanks for your foodie thoughts, Bevi! I’ll be looking for you newest recipe ;)