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Turkish Egg Salad with Arugula and Herbs
The Turkish egg salad called nergisleme is named after the daffodil (nergis in Turkish) because its colors are white, yellow and green, like the springtime flower. Typically, herbs are tossed into the chopped eggs, the whole mixture seasoned with little more than olive oil and spicy chili. We took a slightly different approach, dressing a mixture of arugula and herbs with a lemon vinaigrette spiked with both sumac and Aleppo pepper (or paprika mixed with cayenne), which we then use as a bed for the eggs. Chopped toasted walnuts add texture but are optional. Serve with warm flatbread.
cup extra-virgin olive oil
01Fill a large saucepan with 1 inch water. Place a folding steamer basket in the pan, cover and bring to a boil over medium-high. When the water is boiling, add the eggs, cover and cook for 11 minutes. Meanwhile, fill a medium bowl with ice water.
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