2-4 hard-cooked eggs, peeled and coarsely choppedCombine all the ingredients in a large bowl and toss gently. Serves 4 to 6.
Creamy Vinaigrette Dressing
1 shallot, finely chopped
1/2 cup (125 ml) extra-virgin olive oil
1/4 cup (60 ml) white wine vinegar
2 Tbs (30 ml) chopped fresh parsley or chives
1 tsp (5 ml) Dijon mustard
1/4 cup (60 ml) heavy cream
Salt and freshly ground pepper to taste
Instructions
Combine the shallot, olive oil, vinegar, herbs, and mustard in a bowl and whisk to form an emulsion. Whisk in the cream and adjust the seasoning with salt and pepper. Makes about 1 cup (250 ml).