When it comes to things like fashion*, I’ve never been accused of being too colorful. As a born and raised New Yorker, my idea of wearing a rainbow consists of black, dark gray, heather gray, and maybe, if I’m feeling particularly spring-like, medium gray.
(*One exception: hair color. I’ve pretty much done them all, including green, blue, pink and many, many iterations of reds, blondes and blacks).
Somehow though, nothing makes me happier than a big, bold, colorful salad. It’s so satisfying to see nature’s bounty, all tossed together in a pleasingly chaotic array of hues.
While it’s still kind of slim-pickings at the a farmer’s market, we did manage to find some lovely red and yellow cherry tomatoes. Combined with avocado, hard boiled eggs, and best of all, Quick-Pickled Red Onions and Sweet & Sour Pickled Radishes, this salad is as pretty as it is delicious.
The nice thing is, if you’ve gone to the (minimal) trouble of making the pickles, you can use some of the seasoned vinegar to make a delicious, simple vinaigrette.
- Don’t over-cook the eggs! That will prevent the gross sulphur green ring around the yolk.
- If you use bacon, you can also make a warm bacon-vinaigrette. Yum.
- Want more protein? Add beans (I love cannellini beans best)
- Like lots of crunch? Add 2 tablespoons toasted walnuts (or pecans, hazelnuts or even peanuts).
- 3-4 hard-boiled eggs, peeled and quartered
- 1 half hass avocado, diced
- 12 red or yellow cherry tomatoes, halved
- 5 cups mixed lettuce greens (about 1pound), washed and dried
- 3 tablespoons Quick-Pickled Red Onions
- 3 tablespoons Sweet & Sour Pickled Radishes
- 2 slices bacon (optional)
- 2 tablespoons pickling vinegar (or substitute white-wine vinegar)
- 2 teaspoons dijon mustard
- ¼ cup extra-virgin olive oil
- Kosher salt
- Fresh ground pepper
- Hard boil the eggs: Place room temperature eggs in a large saucepan. Cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit 12 minutes. Transfer eggs to a colander and run under cold water for a minute to stop the cooking (and prevent the nasty green ring). Peel and quarter them. Set aside.
- If using bacon: Cut into lardons (inch wide strips) and cook until crisp. Drain on paper towels. Set aside.
- Make the vinaigrette: In a small bowl or glass jar combine the mustard, vinegar, and a pinch of salt and pepper. Add oil in a slow, steady stream, whisking until emulsified.
- In a large salad bowl, add the salad greens, avocado, tomatoes, bacon (if using), pickled onions and radishes. Drizzle just enough vinaigrette to moisten and toss until combined. Top with eggs.