Bibb Lettuce with Creamy Mustard Dressing and Herb-Stuffed Eggs
- 4 extra-large eggs
- 2 tablespoons Mayonnaise
- 1 tablespoon plus 1 teaspoon Dijon mustard
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 tablespoon minced fresh chives
- 1 teaspoon finely chopped fresh tarragon
- 1 teaspoon freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper
- 4 garlic cloves, peeled
- ½ cup heavy cream
- 3 tablespoons extra virgin olive oil, plus some for toasting the bread
- 1 small shallot, minced
- 2 tablespoons red wine vinegar
- Eight ½-inch-thick slices French bread
- 1 head Bibb lettuce, separated into leaves
- 2 celery stalks, peeled and thinly sliced on the diagonal
Instructions:
This is an old-fashioned salad, not unlike something my grandmother would have made (minus the garlic) on a warm summer evening.
- Put the eggs in a small saucepan and cover with cold water. Bring the water to a boil over high heat. Remove the saucepan from the heat and allow the eggs to cool in the water for 25 minutes; drain.
- Peel the eggs and cut in half lengthwise. The yolks should still be bright yellow and slightly soft in the very center. Scoop out the yolks and push them through a fine-mesh strainer into a bowl. Add the mayonnaise, 1 teaspoon of the mustard, the herbs, and lemon juice and mix well. Season with salt and pepper. Spoon the herbed yolks into the whites. Cover and refrigerate.
- Meanwhile, put the garlic in a small saucepan and cover with 1 inch of water. Season with salt and bring to a boil, then reduce the heat to a simmer and cook until the garlic is very soft, about 10 minutes. Drain the garlic, rinse, and drain again. Return the garlic to the pan and add the cream. Bring to a boil, lower the heat to a simmer, and cook until thickened, about 6 minutes. Season with salt and pepper. Transfer cream and garlic to a blender, add 3 tablespoons of the oil, and purée until smooth.
- Whisk the remaining 1 tablespoon mustard, the shallot, and vinegar together in a small bowl. Whisk in the pureed cream mixture. Season with salt and pepper. To make the croutons, brush the slices of bread with the olive oil and toast until golden brown and crisp. Season with salt and pepper.
- Toss the lettuce in a large bowl with the celery and dressing. Season with salt and pepper. Distribute the salad among four chilled plates. Put half an egg on each crouton. Set 2 croutons on each salad and serve.