- 1 cup mayonnaise
- 2 tablespoons bottled mango chutney
- 2 tablespoons milk
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1 teaspoon curry powder
- ¼ teaspoon powdered ginger
- ¼ teaspoon powdered garlic
- ¼ teaspoon turmeric
- 4 large eggs
- 1 tablespoon olive oil
- 1 pound thin to medium asparagus, trimmed and cut into 1-2" pieces
- 10 ounces baby bella or other mushrooms, cleaned and sliced
- ⅓ cup chopped fresh chives, divided
- 8 ounces mixed tender greens - I used a combination of overwintered spinach, watercress, baby arugula, and sorrel
- Labneh, ricotta, or whipped goat cheese, for serving
- Crushed red pepper, seasoning blends, etc., for garnish
Mix all of the dressing ingredients (mayonnaise through turmeric) together and refrigerate while preparing the rest of the salad.
Fill a large bowl with ice water; set aside. Bring enough water to a boil in a medium saucepan over medium-high to boil 4 eggs. Carefully add the whole eggs; cook them for 7 minutes. Using a slotted spoon, transfer the eggs to the ice water in the bowl.
Heat the olive oil in a large nonstick skillet over medium-high heat. Add the asparagus and mushrooms to the hot oil and sauté, stirring occasionally, until the mushrooms are browned and tender, about 5 minutes. Remove the skillet from the heat, add about 2 tablespoons of the chopped chives to the skillet, stir, and cool while you work on the rest of the salad.
Spread labneh, ricotta, or whipped goat cheese along about a quarter of the bottom of each of 4 main course serving bowls; set aside.
Toss together the remaining chives with the salad greens and portion evenly among the 4 main course serving bowls. Add the sautéed vegetables to the top of the greens. Remove the eggs from the ice water and peel; carefully cut in half lengthwise. Top the salad with the jammy eggs and garnish with crushed red pepper, a seasoning blend of your choice, or similar sprinkle. Drizzle generously with the chilled dressing, saving any remaining dressing in the refrigerator for up to 2 weeks.
- Yields: 4 main dish salads
- Preparation Time: 30 minutes