JP's Harlequin Salad

The red tomatoes are accented by the whites of hard-cooked eggs, creating a colorful harlequin effect. This quickly made, attractive first course also includes anchovy fillets, olives, and a mustard-mayonnaise sauce that complements all the salad ingredients.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Lower the eggs into enough boiling water to cover them and cook at a very gentle boil for 10 minutes.

Step 2

Drain the water and shake the pan to crack the eggshells. Add ice to the pan and set the eggs aside for 15 minutes to cool completely.

Step 3

Shell the eggs and return them to cold water.

Step 4

Mix all the ingredients in a small bowl and then divide the sauce among four small plates.

Step 5

Create a border of 4 anchovy fillets around each of the plates. Cut each egg into 4 wedges. Cut each tomato into quarters. Cut each tomato quarter almost in half horizontally, stopping when you reach the flesh adjoining the skin, so the halves are still connected.

Step 6

Spread the halves apart and insert a wedge of egg, white side up, in the opening.

Step 7

Arrange 2 of the egg-stuffed tomato quarters in the sauce on each plate and add 2 additional egg wedges, placing them yolk side up in the sauce.

Step 8

Set 4 olives on each plate, garnish with chives, and serve.