Broccolini, Avocado, and Pistachio Salad with Silky Lemon Dressing and Parsleyed Eggs recipe from Eggs on Top: Recipes Elevated by an Egg
I was already buying into the idea of this recipe just from reading the main ingredients. Broccolini (oven-roasted, which I love), avocado, and pistachios are three of my favorites, so the idea of throwing these together for a salad worked for me. The lemony honey-mustard dressing simply added to my interest. Honestly, though, I didn’t know where the eggs came into the picture. But once I read that soft-boiled eggs are rolled in parsley, put on top of the salad mixture, and then slightly cut open for the yolk to lightly coat the dish — and saw the photo of the result — I was totally sold on this unique and simple dish.
Broccolini, Avocado, and Pistachio Salad with Silky Lemon Dressing and Parsleyed Eggs
Featured Recipe From: Eggs on Top: Recipes Elevated by an Egg
Yield: Serves 4
1 1/2 pound/680 g broccolini, tough ends trimmed
2 teaspoons extra-virgin olive oil plus ½ cup/120 ml
Salt and freshly ground pepper
1 1/2 tablespoons fresh lemon juice plus 1 tsp finely grated zest
1 tablespoon Moscatel vinegar or another good wine vinegar, such as Banyuls
1 teaspoon honey
1/2 teaspoon Dijon mustard
1 egg yolk
1 avocado, diced
1/3 cup/45 g roasted unsalted pistachios
2 tablespoon minced fresh chives
1/4 cup/10 g finely chopped fresh parsley
Four 5-Minute Eggs (see recipe above for Simmered Eggs), at room temperature
Preheat the oven to 450°F/230°C/gas 8.
Toss the broccolini in a large bowl with the 2 tsp of oil and a big pinch of salt and a smaller pinch of pepper. Spread out on a rimmed baking sheet and roast, turning once or twice, until the stalks are just tender but still firm and the florets are lightly charred, 5 to 7 minutes. Let the broccolini cool while you make the dressing.
Whirl the lemon juice and zest, vinegar, honey, mustard, egg yolk, and a big pinch of salt in a blender until smooth. With the blender running, slowly drizzle in the remaining 1/2 cup/120 ml of oil through the hole in the lid and process until smooth and silky. Taste and add more salt as needed.
When the broccolini is cooled to room temperature (or it can still be a just a little warm), transfer it to a large bowl and add the avocado, pistachios, and chives. Toss with enough of the dressing to coat well (reserve any extra dressing for another use). Divide the salad between four plates. Put the parsley on a small plate and, one at a time, roll the eggs in it to coat thoroughly. Put an egg on top of each salad and garnish with freshly ground pepper. For a dramatic presentation, cut a small slit in the side of each egg to let the yolk begin to flow out just before serving.
To drink: Chablis
Egg tip: Cook and cool the eggs in advance or while the broccolini is roasting.
© 2014 Andrea Slonecker
Reprinted with permission from Eggs on Top: Recipes Elevated by an Egg, by Andrea Slonecker (Chronicle Books)