Monday, April 8, 2013
The best thing about truly fresh, local ingredients is that they require so little garnish or dressing. Tonight I made a simple egg salad with fresh, local eggs, some diced red onion, a diced celery stalk, and due to the quality of the eggs, I only needed about a teaspoon of mustard and a tablespoon of mayonnaise to hold it all together. I didn't even add salt and pepper. Then I piled on baby mesclun greens purchased at the farmers' market on Saturday. I prefer to put the greens on top and dig my way down to the salad because I get more greens that way, and they aren't soggy from being under the salad. Alfalfa or bean sprouts work well, too. Delicious.