Recipe by COOKGIRl
Spruced up from turkishcookbook.com. I hardboil eggs the same manner as the woman who posted this recipe on her site: "I love eggs cooked 'between soft boiled and hard boiled' so I only leave the eggs in the hot water for 4 minutes." I couldn't determine by looking at the photo posted on her site if she used Italian/flat leaf parsley or curly parsley for that reason I'll let you choose. If using sumac, omit the salt. A few Turkish olives garnished over the salad doesn't sound like a bad idea either.
Top Review by Annacia
I made this yesterday with sumac, flat leaf parsley, and truly enjoyed it. I cooked the eggs early and the salad took almost no time to put together for lunch. Fresh, healthy and great tasting.
- 3 hardboiled egg, cut into quarters
- 2 -3 green onions, sliced (include white and green parts)
- 1 cup fresh parsley leaves, coarsely chopped (Italian or curly)
- 3 -4 tablespoons extra virgin olive oil, to taste
- sumac or paprika, to taste
- cracked black pepper
Directions See How It's Made
- Arrange the parsley on a salad plate.
- Arrange the egg quarters over the parsley.
- Scatter the green onions over the eggs.
- Drizzle the extra virgin olive oil and sprinkle the sumac or paprika over the salad. Season with salt and black pepper.
- Serve immediately with toasted pide (Turkish flat bread). See Recipe #55428 for example.