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Fresh Herb and Egg Salad
Salati
- For Every
2
Servings - Difficulty
Easy
Published 1999
This tangy salad offers a novel way to serve fresh herbs if you don’t want to present them plain on a platter. The use of sour cream for dressing betrays a Russian influence.
Ingredients
1 12 sprigs
Method
Hard-boil the egg.
Chop the herbs together fairly finely and place in a large salad bowl. Coarsely chop the egg and add to the bowl.
Dress the salad with just enough sour cream to moisten. Add salt and freshly ground black pepper to taste.
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