New This Month

Chiffonade Dressing

Once you top our Tomato Aspic with a tangy dressing -- ours includes chopped beets, hard-boiled eggs, and chives -- you'll no doubt find yourself wondering why you didn't try this summertime staple sooner.

  • Yield: Makes 1 cup

Source: Martha Stewart Living, August 2003


  • 2 medium beets, trimmed and scrubbed
  • 1 teaspoon coarse salt, plus more for seasoning
  • 3 large hard-boiled eggs
  • 1/4 cup white-wine vinegar
  • 3/4 cup extra-virgin olive oil
  • Freshly ground pepper
  • 4 fresh chives, finely chopped


  1. Fill a medium saucepan 3/4 full of water; add beets and salt, and bring to a boil. Simmer beets until tender, about 30 minutes. Drain; set aside until cool enough to handle, about 12 minutes. Using a paper towel, rub off beet skins. Cut beets into 1/4-inch pieces, and set aside.

  2. Peel eggs, and separate yolks from whites. Cut whites into 1/4-inch pieces; set aside. Press yolks through a fine sieve into a small bowl; set aside.

  3. In a small bowl, whisk together vinegar and oil. Season with salt and pepper.

  4. To serve, drizzle vinaigrette over each aspic serving. Spoon reserved beets, egg whites, and egg yolks over top, and sprinkle with chives.

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