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Chiffonade Dressing
Recipe Summary
Yield: Makes 1 cup
Ingredients
Ingredient Checklist
2 medium beets, trimmed and scrubbed
1 teaspoon coarse salt, plus more for seasoning
3 large hard-boiled eggs
1/4 cup white-wine vinegar
3/4 cup extra-virgin olive oil
Freshly ground pepper
4 fresh chives, finely chopped
Gallery
Chiffonade Dressing
Recipe Summary
Yield: Makes 1 cup
Gallery
Chiffonade Dressing
Chiffonade Dressing
Chiffonade Dressing
Recipe Summary
Yield: Makes 1 cup
Recipe Summary
Yield: Makes 1 cup
Yield: Makes 1 cup
Makes 1 cup
Ingredients
Ingredients
- 2 medium beets, trimmed and scrubbed
- 1 teaspoon coarse salt, plus more for seasoning
- 3 large hard-boiled eggs
- 1/4 cup white-wine vinegar
- 3/4 cup extra-virgin olive oil
- Freshly ground pepper
- 4 fresh chives, finely chopped
Directions
Fill a medium saucepan 3/4 full of water; add beets and salt, and bring to a boil. Simmer beets until tender, about 30 minutes. Drain; set aside until cool enough to handle, about 12 minutes. Using a paper towel, rub off beet skins. Cut beets into 1/4-inch pieces, and set aside.
Peel eggs, and separate yolks from whites. Cut whites into 1/4-inch pieces; set aside. Press yolks through a fine sieve into a small bowl; set aside.
In a small bowl, whisk together vinegar and oil. Season with salt and pepper.
To serve, drizzle vinaigrette over each aspic serving. Spoon reserved beets, egg whites, and egg yolks over top, and sprinkle with chives.
Reviews
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Reviews
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Add Rating & Review
All Reviews for Chiffonade Dressing
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Reviews:
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All Reviews for Chiffonade Dressing
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
