Chicken and egg salad toasts with lemon aioli and fennel from The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook (page 85) by Deb Perelman

  • lemons
  • fennel fronds
  • Show all ingredients...

  • EYB Comments

    Errata from author website: "I ask you to hard-boil eggs and then tell you to add them, but never mention peeling and chopping them first. You should do both or you might not like the salad very much at all."

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Errata from author website: "I ask you to hard-boil eggs and then tell you to add them, but never mention peeling and chopping them first. You should do both or you might not like the salad very much at all."

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