Herbaceous, balanced salad with zero cooking.
For the salad:
1 head celery, leaves trimmed, ribs sliced
1 bunch radishes, sliced
½ cup (12g) parsley, chopped
2 tbsp. tarragon, chopped
2 tbsp. dill, chopped
For the dressing:
1 small shallot, chopped
1 tbsp. Dijon mustard
juice of 1 lemon
4 anchovy fillets, in olive oil
½ tsp. salt
¼ tsp. black pepper
½ cup (120ml) extra-virgin olive oil
WHAT YOU NEED TO DO:
1. Place the eggs into a small pot and add cold water to cover the eggs by 1 inch (2.5 cm). Bring the pan to a boil over a high heat, then remove the pan from the heat and cover. Set aside to stand for 15 minutes. Drain the eggs, then transfer to a bowl of cold water and allow the eggs to cool. Once cool, peel the eggs and cut them in half.
2. Meanwhile, make the dressing by pulsing the shallot, Dijon mustard, lemon juice, anchovies, salt and pepper in a blender, until smooth. With the motor running, add the olive oil in a slow, steady stream and blend until well combined.
3. In a large bowl, combine the celery, radishes, parsley, tarragon, and dill. Drizzle with some of the salad dressing and toss to coat. Divide between bowls and top with the hard boiled eggs.
4. To serve, drizzle with more dressing and season to taste.