Sunday, August 22, 2010

Luncheon Tea Salad

The lemonade sat in a globe shaped pitcher propped upright in bowl of ice. It was accumulating a frosty dew as the guests arrived in twos and threes. They set down their bags and offered to help in the kitchen.

The chatter steadily rose to a voiceless chorus, where no individual could be singled out. Everyone was made comfortable by the hostesses impeccable charm, and cunning flattery. The little girl skipped through the hallway, abandoning her pretty patten leather shoes, and freeing her toes and heels from blistering torture. The smooth hard wood allowed her to slide into the kitchen where the caterer offered her an approving smile. She was sent back into the living room with a tray of tea sandwiches, a stack of napkins, and detailed instructions about the nature of the decadent treats on her tray. These are watercress, these are egg, and these are salmon and cucumber.

Luncheon Tea Salad
8 eggs, hard boiled (in a pot, cover eggs with water, bring to a boil over high heat, boil 1 min, remove from heat and allow to sit covered for 9 min)
8 celery heart stalks (the inside pieces which are white)
3 Tbsp chopped fresh parsley
3 Tbsp mayonnaise
sirachi hot sauce (to taste)
lemon pepper (to taste)

Mix ingredients with a fork, mashing the eggs as you go. A note about eggs: older eggs are much easier to peel, but farm fresh eggs are fantastically delicious and worth the peeling hassle. You decide.

Slice 1 large fresh zucchini into rounds. Top with some spicy watercress in a clover pattern. Add a spoonful of egg salad to each one and serve!

Christina's vote: "This salad made me want to correct Emily's grammar."

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