Passover Egg Salad
1/4 cup lemon juice
Salt to taste
virgin olive oil
5 hard-boiled eggs, sliced
2 medium cucumbers,
sliced in circles
1 1/2 fennel bulbs, thinly sliced
1 tablespoon finely chopped
1 tablespoon finely chopped parsley
- To make vinaigrette, combine lemon juice and salt. Whisk olive oil into
the mixture until combined.
- To make egg salad: In a pretty glass bowl, place eggs, cucumbers, fennel
and shallots. Add dressing and gently toss. Sprinkle with parsley.
Makes 8 servings.