Asparagus and Green Bean Mimosa Salad
I love this salad. Crunchy and satisfying, it is one that I often make for lunch. The eggs are pleasingly filling, while perky blanched greens and toasted pine nuts deliver on crunch. All you need is a fork and perhaps a wedge of good bread to mop up the last of the dressing. The classic mimosa salad is something you’ll often see on a French menu, and is traditionally made with hard-boiled eggs that are then usually finely grated or traditionally pushed through a sieve. I prefer my eggs on the jammy side and so keep them halved or quartered. I love the addition of green beans for a bit more bite and often make it with green beans alone when asparagus is not in season. Tarragon is wonderful here, but feel free to switch things up with parsley, chives or dill. Toasted almonds, walnuts or sunflower seeds are lovely in the place of pine nuts, too.
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Growing up, tiramisu was my favourite pudding. In fact, it still is. However, by some cruel twist of fate, I have married a man who does not like tiramisu. While that is fine in a restaurant (more for me), it does mean that I usually only make it at home when we have people coming over. I made this version in an attempt to sway my husband as he loves pistachio anything. It sort of worked. His response was ‘I don’t hate it’. Just the sort of thing you want to hear when you’ve lovingly made pudding. But don’t take his word for it, take mine instead — it is delicious.