From Eden Eats
Fridge Clean-Out Chopped Salad with Garlicky Tahini
Crunchy vegetables, eggs and creamy tahini. Chop everything small so each forkful gets a little of everything.
Inspired by @edengrinshpan
Ingredients
- 4 carrots, 5 celery stalks, 2 red bell peppers
- 6 scallions and 4 Persian cucumbers
- ½ cup fresh dill and cilantro, or parsley
- Salad dressing: juice of 1 lemon, ⅓ cup olive oil, salt to taste
- 8 large eggs
- Tahini sauce: 1 cup tahini, 1 grated garlic clove, juice of 1 lemon
- ½ cup ice water, plus more to loosen; 1 tsp kosher salt
Method
- Finely chop the vegetables and herbs. Toss with the salad lemon juice, olive oil and salt.
- Lower eggs into boiling water. Cook 7–8 minutes for jammy centers, then chill in ice water for 5 minutes and peel.
- Stir tahini, garlic and the remaining lemon juice together. Gradually whisk in the ice water and salt until the sauce pours easily.
- Divide the salad between plates. Halve the eggs and add them on top, then spoon over the tahini sauce.
