- A salad plate is nice for a friends catch-up lunch, and serving it buffet style allows everyone to select what they like and exactly how much.
- I like to pack salad plate to-go lunches with a bed of lettuce in a lidded container and dollops of 2-3 veggie, fruit or protein salads.
- Some evenings all I want is a salad plate supper in front of the TV.
What Makes it Special: Crispy bacon and zesty capers. These ingredients will for sure kick plain old egg salad into tasty new territory.
It keeps the go-withs together (such as salad and its dressing, or chips, salsa and guac).
Trays also help to contain any mess.
Recipe source: David Latt for NYTimes Cooking
- 4 eggs
- 1 tablespoon Italian parsley, finely chopped
- 1 tablespoon capers, dried, finely chopped
- 1 tablespoon finely chopped shallots
- 1 slice of bacon, crisp, finely chopped
- 1 ½ tablespoons mayonnaise
- Salt and pepper
- Use your preferred method to hard boil the eggs. Here is mine:
- Put the eggs in an empty pan. Cover with cool water to cover the eggs by one inch. Place pan, uncovered, over medium-high heat until water comes to a rolling boil – about 12 minutes for me.
- Cover the pan, turn off the heat, and move the covered pan to a cold burner to sit for 16 minutes.
- Drain the eggs and rinse repeatedly in cold water until the surface of the eggs has cooled somewhat.
- Peel the eggs and chop.
- Toss the eggs in a bowl with the parsley, capers, shallots and bacon. Season with salt and pepper to taste, then add the mayo and mix well.
- Serve with fresh bread or crackers, on hearts of romaine, or in a salad.