Mustardy egg salad toasts with capers & cornichons
Delight in the zesty flavors of mustardy egg salad served on crispy toasts, garnished with tangy capers and crunchy cornichons. The perfect blend of textures and tastes!
Ingredients:
- 6 large eggs
- 6 tablespoons extra-virgin olive oil
- 1 small leek, white and light green parts only, sliced (about 1 1/2 cups)
- 1/2 teaspoon kosher salt
- Zest from 1 lemon
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon white wine vinegar
- 2 teaspoons Dijon mustard
- 1/4 teaspoon freshly ground black pepper
- 8 cornichons, finely diced (about 1/4 cup)
- 1 tablespoon capers, roughly chopped
- 1/4 cup fresh flat-leaf parsley, roughly chopped
- 2 tablespoons fresh tarragon, finely chopped
- 1 tablespoon fresh chervil, finely chopped
- 4 thick slices hearty bread, toasted
Instructions:
- Start by boiling a large saucepan of water over high heat. While waiting for the water to boil, soak the eggs in warm water to prevent them from cracking when added to the boiling water.Drop the eggs into the boiling water and cook for 8 minutes. Move the hard-boiled eggs to an ice bath and let them rest for 15 minutes. Peel off the shells, ensuring all shell bits are rinsed off.Meanwhile, as the eggs are cooking and cooling down, prepare the leeks. Heat up 1 tablespoon of olive oil in a medium skillet over medium-high heat. Toss in the leeks and 1/4 teaspoon salt, then lower the heat to medium and sauté until tender and slightly golden, which should take around 4 to 5 minutes. Turn off the heat.Slice one egg into halves, discard the yolk and put it in a large bowl. Coarsely chop the whites and the remaining 5 eggs, then transfer them into a medium bowl.Include lemon zest, lemon juice, vinegar, mustard, black pepper, and the leftover 1/4 teaspoon salt to the bowl with the egg yolk. Crush the yolk into small bits using a whisk, then continue whisking until the mixture is nearly smooth. Slowly pour the remaining olive oil, few drops at a time, while whisking continuously, until the dressing starts to thicken. Keep whisking in a steady stream until all the oil is fully mixed in. Aim for a consistency similar to Caesar dressing.Mix in the reserved leeks, cornichons, capers, parsley, tarragon, and chervil with the dressing and toss to coat. Gently fold in the remaining chopped egg into the salad, being cautious not to break them up too much. Taste and adjust the seasonings as needed.For serving, place a slice of toast on a plate and spoon a generous amount of gribiche egg salad on top.
Summary:
- Calories: 1555 kcal
- Fat: 116 g
- Protein: 54 g
- Carbs: 78 g
- Potassium: 1080 mg
- Magnesium: 141 mg