Summer Salad Triptic

Photo: KC Quaretti-Lee

Ingredients

The Egg Salad:

1 hard boiled egg per person

4 tablespoons crumbled Gorgonzola

Salt and pepper to taste

The Green salad:

4 stalks celery chopped

4 cups chopped mixed greens (your choice)

1 cup radicchio chopped

4 green onions chopped

The Tarragon Vinaigrette:

1/4 cup Extra Virgin Olive Oil

4 tablespoons Tarragon Vinegar

Salt

Pepper

1/2 teaspoon Old Style Mustard (with the seeds)

1 tablespoon finely chopped Shallots

The Tomato Basil Mozzarella Salad:

4 small vine ripened tomatoes

4 small balls fresh mozzarella (or one large)

Fresh Basil leaves finely chopped

1/4 cup Extra Virgin Olive Oil

Salt and Pepper

Preparation

Mix all ingredients for the tarragon vinaigrette together

Mix salad green together and toss with vinaigrette

Place on 1/2 of your plate

Place sliced eggs down the center of the remaining half of the plate and top with salt, pepper and crumbled cheese

Cut tomatoes and mozzarella into large chunks and mix with basil and olive oil

Place the tomato salad on both sides of the egg salad.

Serve immediately with focaccia or crusty country bread.

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About

Summer salads are a true joy to behold and this one gives you three salads in one!
A green salad with tarragon vinaigrette, vine ripened tomato basil mozzarella salad and hard boiled eggs topped with crumbled Gorgonzola cheese. Served with fresh herb focaccia hot out of the oven you have the best summer combination imaginable!