Turkish Egg Salad

Just like North American egg salads, this has only a few simple ingredients and goes together very quickly. It's quite different though. No goopy mayonnaise, but a zingy lemon vinaigrette. Lots of fresh and sprightly herbs instead of, uh, nothing really. Instead of a smooth finely chopped texture, lots of big tasty chunks. 

Most of the recipes I looked at didn't call for either potatoes or peas, although a number included some other vegetable. Like most really simple recipes, you do it your way, with your way having a lot to do with what's around at the time. I used potatoes this time, but I plan to use peas soon, because this is something that's likely to become a regular menu feature.

 

4 servings

15 to 30 minutes advance prep

15 minutes to finish

 

Advance Preparation:

225 grams (1/2 pound) new potatoes

OR 2 cups shelled peas, snap, or snow peas, blanched 

5 large eggs

If using potatoes, choose ones of equal size. Put them in a pot with water to cover, and boil them until tender; 15 to 20 minutes. Rinse them in cold water and let them cool. 

If using peas, shell or trim them and blanch them in boiling water until tender. Rinse in cold water and drain very well. 

Put the eggs in a pot of water to cover them, and bring them to a boil. Boil them for 1 minute, then remove them from the heat. Leave them in the water, covered, for 10 minutes then transfer them to cold water and allow to cool completely.

Make the Dressing:

the juice of 1/2 large lemon

3 tablespoons olive oil 

1/4 teaspoon salt

freshly ground black pepper to taste

1/4 teaspoon ground sumac

1/4 teaspoon rubbed basil

1/4 teaspoon rubbed dried mint

Aleppo pepper to taste

Mix all the ingredients in a small bowl or jam jar and set aside until needed.

Finish the Salad:

2 or 3 green onions 

1 or 2 tablespoons finely minced fresh dill

1 cup finely chopped parsley

Wash, trim, and finely chop the onions, dill and parsley. Put them in a salad bowl. 

Peel the potatoes, if using, and cut in bite-sized chunks. Add them to the herbs, or the peas if they if they are being used instead. Peel the eggs and cut them in bite-sized chunks and add them to the salad. Mix gently and drizzle with the dressing.

Last year at this time I made Green Garlic & Sesame Fried Chicken.