EGG AND SPRING PEA SALAD
PERFECT PAIRING:
Soter Estates brut reserve
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EGG AND SPRING PEA SALAD
6 Ea. Hard boiled eggs
1 Pint Pea shoots, chopped 1 Pint Snap peas, sliced thin 1⁄4 C. Chervil, chopped
2 Tbsp. Olive oil
2 Tbsp. Shoyu Mirin
Salt and black pepper to taste
Prepare your hard boiled eggs by either finely chopping them, or by grating them on the largest hole on a cheese grater. Mix all ingredients in a bowl and season with salt and pepper. Be careful not to crush the egg as you’re mixing. This salad is delicious as is or serve it by the spoonful on a slice of crusty baguette with some garlic aioli!
CHEF CLAYTON ALLEN