I can say without hyperbole that I had one of the tastiest salads I have ever eaten last night. I went to another cooking class, this one on vegetable preparation methods taught by Chef Cody Hogan from Lidia’s Kansas City. Other than my incessant questions, the star of the evening was a simple salad made from asparagus, scallions, hard boiled eggs, and olive oil.
The greens were boiled until cooked, shocked in a little cold water, dried with a paper towel, and then combined with eggs, a splash of olive oil, and salt and pepper to taste. Chef Hogan served it warm and I made it disappear.
The salad was creamy because the scallions and asparagus melt the egg ever so slightly and combine with the oil to form a sauce. I expected a “green flavor” and instead was treated to a salty, complex flavor that remined me of French deviled egs with anchovies. Don’t let the A-word fool you. The salad was absolutely fantastic and not overpowering one bit.