CAESAR DEVILED EGGS


SALAD WITH SMOKED SALMON AND RYE CROUTONS


Get the best of Caesar salad—Parmesan, garlic, and Dijon—in one poppable bite that’s sure to impress all your guests.


PREP TIME 15 MIN. – COOK TIME 23 MIN. READY IN 38 MIN. – SERVINGS 12


12 large eggs 1 clove garlic ¼ cup mayonnaise 1 tbsp lemon juice


1 tbsp Dijon mustard 5 Parmesan crisps 1 tbsp finely chopped parsley


STEP 1 Place the eggs in a large pot and add enough cold water to cover by 2 inches. Heat to a boil on high. Cover and remove from heat. Let stand 12 min. Drain and rinse with cold water until cool. STEP 2 Peel eggs and cut in half lengthwise. Remove yolks and place in medium bowl. Arrange whites on platter. STEP 3 Press the garlic clove through garlic press into bowl with yolks. Add the mayonnaise, lemon juice, and Dijon. Season with salt to taste. Mash yolks with a fork and mix until well combined and smooth. Transfer mixture to resealable gallon-size bag. STEP 4 With kitchen shears, snip off corner of bag. Pipe mixture into cavities of egg whites. Cover with plastic and refrigerate. STEP 5 When ready to serve, break the Parmesan crisps into small shards and stick into deviled eggs. Garnish with the parsley and coarsely ground black pepper.


Tip Parmesan crisps are made of grated cheese that’s been baked into a crispy chip. Look for them


near the specialty cheese section.


Per serving: 137 calories, 10g fat, 3g saturated fat, 256mg cholesterol, 174mg sodium, 1g carbohydrate, 0g fiber, 0g sugar, 9g protein


Croutons made with seeded rye bread add earthy, slightly tangy flavor to this vibrant spring salad.


PREP TIME 10 MIN. – COOK TIME 20 MIN. READY IN 30 MIN. – SERVINGS 8


8 slices seeded


Cheese crisps


These crisps, made from cheese and


sea salt, give deviled eggs a crunchy touch that no one else has thought of.


rye bread 5 tbsp olive oil, divided 3 tbsp capers in brine, drained 1 medium shallot


¼ cup lemon juice 2 tbsp Dijon mustard 2 (5 oz) pkgs spring mix salad greens 8 oz thinly sliced smoked salmon


caught Alaskan sockeye smoked salmon


Wild


Certified sustainable smoked salmon gives this salad layers of flavor.


STEP 1 Preheat oven to 400°F. Cut the rye into ½-inch cubes. On a large rimmed baking sheet, toss rye with 2 tbsp oil and season with salt. Bake 15–20 min., until crispy, stirring halfway through. Cool completely. Store in an airtight container at room temperature up to 2 days. STEP 2 Meanwhile, chop the capers and shallot. Place both in a medium bowl. Add the lemon juice, Dijon, and remaining 3 tbsp oil. Whisk to combine. Season with salt and pepper to taste. Refrigerate up to 2 days. STEP 3 When ready to serve, arrange the greens on a large serving platter. Tear the salmon into ribbons and drape among greens. Drizzle with dressing and garnish with croutons.


Per serving: 206 calories, 11g fat, 2g saturated fat, 7mg cholesterol, 599mg sodium, 18g carbohydrate, 3g fiber, 2g sugar, 9g protein


48 April 2019 | www.savoryonline.com


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84  |  Page 85  |  Page 86  |  Page 87  |  Page 88  |  Page 89  |  Page 90  |  Page 91  |  Page 92  |  Page 93  |  Page 94  |  Page 95  |  Page 96  |  Page 97  |  Page 98  |  Page 99  |  Page 100  |  Page 101  |  Page 102  |  Page 103  |  Page 104  |  Page 105  |  Page 106  |  Page 107  |  Page 108  |  Page 109  |  Page 110  |  Page 111  |  Page 112  |  Page 113  |  Page 114  |  Page 115  |  Page 116  |  Page 117  |  Page 118  |  Page 119  |  Page 120  |  Page 121  |  Page 122  |  Page 123  |  Page 124