This salad tastes like early summer to me -- sweet, herbal and fresh. When you thin slice two kinds of peas and toss them with spring greens and a creamy spring onion dressing, all sorts of gentle contrasts start playing against each other. The unique taste and texture of the 65ºC egg works beautifully here, too.
This mysterious-sounding egg became the darling of French chefs awhile back as one of the experiments in modernist cuisine. But it really dates back to biblical times when eggs were baked overnight in a dying fire's embers.
There's not much to it. You put whole, unshelled eggs on the rack of an oven set at 149ºF (65ºC). Leave them to bake for 3 hours or so and then cool them. If your oven is off by a few degrees, not to worry. The baked eggs will be almost creamy yet nearly firm, with yolks like thick custard, quite unlike any egg you've tasted.
Cook the eggs up to 3 days ahead and store them in the refrigerator. Up to 3 days ahead make the dressing up to adding the fresh herbs and chill. Fold in the herbs before dressing the salad.
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Lynne Rossetto Kasper has won numerous awards as host of The Splendid Table, including two James Beard Foundation Awards (1998, 2008) for Best National Radio Show on Food, five Clarion Awards (2007, 2008, 2009, 2010, 2014) from Women in Communication, and a Gracie Allen Award in 2000 for Best Syndicated Talk Show.