Dish of Egg & Herb Salad
(click to enlarge)

Egg & Herb Salad


R. Georgia   -   Salati
Makes:
Effort:
Sched:
DoAhead:  		 2/3 cups
**
30 min
Yes		 Georgians are very big on fresh herbs, but here, sour cream betrays a Russian influence. This works very well dolloped onto simple crackers or squares of toast as an appetizer.

1
1/2
4
1/3
1/8
lrg
c
T
t
t
Egg
Herbs, mixed (1)  
Sour Cream
Salt
Pepper black
Make   -   (30 min)
  1. Hard boil EGG, shell, chill thoroughly and chop coarse. For best method see our recipe Boiling Eggs.
  2. Stem all Herbs and chop not quite fine (see Note-2).
  3. Chop Egg fairly coarse.
  4. Toss Herbs and Egg together. then toss with Sour Cream, Salt and Pepper. The amount of Sour Cream should moisten the herbs, not drown them.
NOTES:

  1. Herbs:

      Measure is after chopping, moderately packed. This should be a mix of Cilantro, Parsley, Dill and Basil in more or less equal amounts. but Mint or Tarragon (go light on the Tarragon) can also be included if desired. You can use a fair amount of stem with the Cilantro and Dill, but not so much with Basil, Mint and Parsley, and no stems with Tarragon.

  2. Chopping Herbs:

      Nearly all the time is for de-stemming and chopping herbs. I'm really fussy about my herbs, so I pull the leaves by hand and chop fine using a Mezzaluna. I don't use a food processor because by time they get the herbs evenly chopped, they are too fine. You may mechanize this process if you choose to accept the disadvantages.

  3. Comments:

      It struck me that this salad, dolloped onto rye crackers, would go really well with Vobla (dried fish) and Beer - of course eating Vobla implies beer - lots of beer.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch tt=to taste ar=as required
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