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The Boston Globe

Food & dining

sunday supper

Recipe for ham and egg salad with creamy dressing

Sally Pasley Vargas for The Boston Globe

Serves 4

DRESSING

6tablespoons plain Greek yogurt
½cup buttermilk
2tablespoons olive oil
1tablespoon lemon juice
1teaspoon honey
1tablespoon chopped fresh chives
Salt and pepper, to taste

1. In a bowl, combine the yogurt, buttermilk, oil, lemon juice, honey, chives, salt, and pepper.

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2. Mix well and set aside.

SALAD

4eggs
1head Boston lettuce, cored and torn into bite-size pieces
1handful sweet pea shoots or other spring lettuce mix
1leftover ham steak, cut into matchsticks
1green apple, halved and thinly sliced
1bunch radishes, thinly sliced

1. Bring a large pot of water to a boil. Lower in the eggs and simmer them for 10 minutes. Lift out the eggs and transfer to a bowl of very cold water. Crack and peel off a strip of shell. Let the eggs cool completely. Remove the remaining shell and pat the eggs dry. Quarter them.

2. In a salad bowl, combine the lettuce, pea shoots, eggs, ham, apple, and radishes. Add dressing and toss gently. Taste for seasoning and add more salt and pepper, if you like.
Sally Pasley Vargas

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