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About the Dish

  • Eggs

    Eggs

  • Shallot

    Shallot

  • Lemon

    Lemon

  • Honey

    Honey

  • Grey Poupon Dijon Mustard

    Grey Poupon Dijon Mustard

  • Beautiful Briny Sea French Picnic Salt

    Beautiful Briny Sea French Picnic Salt

  • Lettuce

    Lettuce

  • Summer Squash

    Summer Squash

  • Cherry Tomatoes

    Cherry Tomatoes

  • Edamame

    Edamame

  • Pea Shoots

    Pea Shoots

METHOD

1
Place eggs in a small saucepan, cover with cold water, and add 1/2 teaspoon kosher salt. Place on high heat. Bring eggs to a full boil, and then set a timer and continue boiling for 5 minutes for a hard-boiled egg (or 2 minutes for soft-boiled). Drain water off eggs and cover them with ice, 1/2 teaspoon kosher salt, and more water. Let eggs remain in ice bath to cool.
2
Prepare your mise en place: Peel and mince shallot (you’ll need 1 tablespoon for the dressing; reserve any remainder for another use). Zest and juice lemon. Tear or cut lettuce into bite-size pieces. Use a peeler to cut the squash into thin ribbons, or slice very thinly on a mandolin. Halve cherry tomatoes. Peel and halve boiled eggs.
3
Make the dressing: In the small jar included in your kit, combine 1 tablespoon chopped shallot, lemon zest and juice, 2 tablespoons olive oil, honey, mustard and 1/4 teaspoon French Picnic Salt. Cover securely and shake vigorously to combine.
4
In a large mixing bowl, combine lettuce, squash, tomatoes and 2 tablespoons dressing. Toss gently, but enough to thoroughly combine. Taste and adjust seasoning as desired with French Picnic Salt and additional dressing.
5
Arrange salad on 2 plates. Garnish with egg halves, edamame, pea greens and chickpea crumbs. Enjoy!