Recipe for ham and egg salad with creamy dressing

Sally Pasley Vargas for The Boston Globe

Serves 4

DRESSING

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

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

2. Mix well and set aside.

SALAD

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