This creamy dressing, popular throughout central and eastern Europe, is a deliciously indulgent protein shake with its eggs and sour cream. You can use any firm greens here, but stay away from tender greens, like Boston lettuce and delicate mesclun mixes; they will not stand up well to the dressing.
Recipe information
Yield
makes 4 servings
Ingredients
3 hard-cooked eggs (page 338)
2 teaspoons sugar
Juice of 1 lemon, or to taste
1 cup sour cream
Salt and black pepper to taste
6 cups roughly chopped greens, preferably romaine, endive, escarole, or chicory
Preparation
Step 1
Cut the peeled eggs in half and transfer the yolks to a bowl. Mash them with the sugar and lemon juice, then beat in the sour cream with a wooden spoon until smooth. Season with salt and pepper. (You can do this in a food processor or mixer, but it’s easy enough by hand.)
Step 2
Slice the egg whites into thin strips and toss with the greens and dressing. Serve immediately.
The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.
MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
