Celery & Herb Salad With Eggs & Anchovy Dressing: Elevate your salad game with a fresh and flavorful combination!
Our Celery & Herb Salad brings together the crispness of celery, the richness of eggs, and the umami goodness of anchovy dressing.
Join us as we guide you through creating this vibrant and satisfying salad that’s perfect for a light lunch or a refreshing side dish. Let’s dive into the world of greenery and savory delights, crafting a salad that’s both delicious and nutritious!
This salad is Gluten Free, Dairy Free, Low Carb, Meal Prep and Freezer Friendly, Vegetarian and very Quick to make!
Nutrition per serving:
- Kcal: 351
- Carbs: 6 grams
- Protein: 9 grams
- Fat: 33 gram
- Fibre: 2 grams
Prep time: 10 min
Cook time: 0 min
Ingredients – 4 servings:
For the salad:
- 4 eggs
- 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:
- 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.
- 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.
- 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.
- To serve, drizzle with more dressing and season to taste.
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