Fennel Egg Salad

This is one of my favorite recipes from the cookbook From Asparagus to Zucchini. If you haven’t had fennel before (as I hadn’t, before I started my CSA a few years ago), it’s worth giving it a try–if you like licorice flavor, that is.

Some don’t care for its anise taste, but DH and I simply love it. This recipe uses the stalk and fronds. Although I’m not in a CSA this year, I planted a couple of fennel plants with this recipe specifically in mind. As with most salads, you don’t have to be too particular with the measurements.

If you can’t find (or don’t like) fennel, you could substitute dill or celery. Probably even radishes.

Ingredients:

• 6 large eggs, hard boiled
• 1/3 cup fennel stalk, finely chopped
• 2-3 Tbsp sweet onion, finely chopped
• 4 Tbsp mayonnaise
• 1 1/2 Tbsp white wine vinegar
• 2 tsp Dijon mustard
• salt and pepper to taste

Directions:

1. There are many variations on how to hard boil eggs, but this seems to work for me: Bring a large pot of water to a boil, lower a dozen eggs into the boiling water, return to a boil, lower heat to a simmer, and cover for 12-15 minutes depending on size of eggs. Rinse under cold water and allow to cool before peeling. Remember, older eggs peel easier than fresh eggs!
2. Quarter the eggs and pulse in a food processor 8-12 times.
3. Add remaining ingredients to food processor and pulse another 3-6 times or until it’s nicely blended.

Yield: 2 cups

The Verdict: Best served a little chilled, this has so many fresh flavors that it lightens up your typical egg salad very nicely. The red onion, the fennel, and Dijon mustard go very well together. This will soon be your favorite version of egg salad! I like it on Ezekiel toast, but you could also serve it on greens or crackers.

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