Asparagus-Celery Salad with Hard-Boiled Eggs

Name: Asparagus-Celery Salad with Hard-Boiled Eggs
Ingredients: 2 small shallots, finely chopped (about 1/4 cup); 3 tbsp. EVOO; 1 tsp. lemon zest plus 1 tbsp. juice (from 1 lime); 1 tsp. plus 1 tbsp. finely chopped fresh tarragon; 1 tbsp. Champagne vinegar; 2 tsp. Dijon mustard; 1/2 lb. asparagus, trimmed of tough ends and thinly cut on a sharp angle into 1/2-inch pieces (about 3 cups); 3 stalks celery, cut on a sharp angle into 1/2-inch pieces (about 1 1/2 cups); 3/4 cup (packed) fresh flat-leaf parsley leaves; 2 hard-boiled eggs, peeled

Keep boiled eggs on hand to make this an even quicker dish to throw together. Just chop, toss, and enjoy!

Author:: Alexa Weibel
Publish date:: Apr 9, 2019

asparagus celery salad hard boiled eggs — Photography by Johnny Miller

Recipe by Alexa Weibel


Start to Finish: 20 minutes	Servings: 4

Ingredients

2 small shallots, finely chopped (about 1/4 cup)
3 tbsp. EVOO
1 tsp. lemon zest plus 1 tbsp. juice (from 1 lime)
1 tsp. plus 1 tbsp. finely chopped fresh tarragon
1 tbsp. Champagne vinegar
2 tsp. Dijon mustard
1/2 lb. asparagus, trimmed of tough ends and thinly cut on a sharp angle into 1/2-inch pieces (about 3 cups)
3 stalks celery, cut on a sharp angle into 1/2-inch pieces (about 1 1/2 cups)
3/4 cup (packed) fresh flat-leaf parsley leaves
2 hard-boiled eggs, peeled

Preparation

1. In a large bowl, whisk the shallots, oil, lemon zest and juice, 1 tsp. tarragon, the vinegar, and Dijon. Season the dressing with salt and pepper. Gently mix in the asparagus, celery, parsley, and the remaining 1 tbsp. tarragon; season.

2. Divide the salad among plates. Finely grate the eggs on top. Serve immediately.