Today Easter eggs are all chocolate, but until not so long ago they were hard-boiled eggs-the true symbol of Easter. In Pennsylvania, the whole family participated in the ritual of hard-boiled eggs for Easter, but the tradition also included pickled beets. Not far from Pennsylvania, Oscar Tschirky, also known as Oscar of the Waldorf, created this iconic salad, which originally featured only three ingredients: apple, celery and mayonnaise.
Demonstrating the continuous evolution of culture, this dish is an example of how a culinary specialty can always transform into something new.
Ingredients for 4 portions
- Beets 300 g
- Romaine lettuce 40 g
- Eggs 8
- Potatoes 200 g
- Raisins 10 g
- Red apples 320 g
- Pecans 40 g
- Canola seed oil 20 g
- Almond drink 10 g
- White wine vinegar 80 g
- Brown sugar 50 g
- Halls q.b.
- Crostini 200 g
Preparation
Using an immersion blender, prepare a mayonnaise by emulsifying the almond drink along with the canola oil.
Let the eggs harden, shell them, and set them aside.
Wash and peel the beets.
Cut them into wedges.
Place the hard-boiled eggs and beet segments in a vacuum-packing bag, add white wine vinegar and brown sugar, and seal it tightly, letting it marinate for 2 1/2 hours.
Wash, peel and cut potatoes into 2-cm cubes.
Boil the potatoes in water until tender, then cool them under cold running water.
Wash the lettuce, cut it into small pieces and set aside.
Soak the raisins in warm water.
Coarsely chop pecans and combine them with raisins, boiled potatoes, and almond milk mayonnaise.
Cut the apple into 1/2-inch cubes and incorporate them into the mayonnaise.
Open the vacuum bag, cut the eggs into quarters and drain the beet segments.
Arrange all ingredients on a serving platter.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.