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.
3 generously – can easily be doubled
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
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
In This Recipe
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.
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.
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. Garnish with chopped Italian parsley, if desired.