Even people who love egg salad must admit it’s a little…unexciting—but this elegant version adds tarragon and white wine vinegar for a fresh flavor boost, and pairs the chicken eggs with fish eggs for another literal layer of sophistication. Salmon roe adds a lovely translucent red-orange color, plus sweet-salty pops of flavor and a unique textural contrast (a gentle crunch that yields to a burst of melting richness). It’s far more affordable than your standard caviar, but that would also work if you prefer it, as would trout roe, whitefish roe, etc. If you use a very shallow bowl and need more roe to cover the surface area, you can add up to 2 additional ounces, but any more will overpower the egg salad.
And if you’re not in the mood for actual egg salad, try putting some eggs in your salad, like in our Brussels Sprouts Caesar Salad recipe, and our Warm Fava Bean and Chanterelle Salad with Poached Eggs recipe.
Reprinted with permission from BRING IT! © 2018 by Ali Rosen, Running Press
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