Ensalada de pepinillos en vinagre (estilo Costco Taylor Farms)

Ingredientes

• 8 large eggs
• 2 cups green leaf lettuce, chopped
• 2 cups curly kale, chopped ((how to massage kale for salad))
• 2 cups red cabbage, chopped
• 2 cups riced cauliflower
• 5 large radishes, thinly sliced ((I used a mandolin))
• 1/2 cup fresh dill, chopped
• 4 slices of bread, toasted ((e.g. sourdough, whole grain bread))
• 1 Tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried dill weed
• 1 + 3/4 cup plain greek yogurt
• 2 cups dill pickles, chopped ((about 2 large))
• 3 Tbsp dill pickle brine
• 1.5 tsp dried dill weed
• 1.5 tsp garlic powder
• 1 tsp onion powder
• 1 tsp maple syrup
• Black pepper, to taste

Preparación

1. 1

   Hard-boil eggs: Place eggs in a large pot. Cover eggs with water, then cover pot with lid. Bring water to a boil. Once boiling, reduce heat to a simmer and allow to cook for 10 minutes. When done, drain and allow eggs to sit in a cold water to stop the cooking process.

2. 2

   Make breadcrumbs: Toast bread of choice, then tear into smaller pieces to place in a large food processor. Pulse until small crumbs form. Then, heat olive oil in a large skillet over medium-high. Add breadcrumbs and spices. Allow to cook for about 5 minutes, until toasted/crunchy, stirring frequently. Set aside.

3. 3

   Make dressing: Rinse the crumbs out of your food processor, then add in all dressing ingredients. Pulse to combine. Do note that the dressing is not meant to be completely smooth - it's ok to have some small dill pickle chunks in there!

4. 4

   Once boiled eggs are cool to touch, peel the shells off. Cut eggs into quarters.

5. 5

   Add all chopped vegetables to a large mixing bowl along with breadcrumbs and dressing. Toss to combine well. Finally, add in quartered eggs and gently toss them into the rest of the salad. Serve + enjoy!