If the consistency is less than perfect it can be mushy and gross. There has to be a crunch factor, but I generally don’t like celery in “salad” dishes. If I need it for flavor I use celery seeds, but of course they don’t crunch like the real thing.
And when I do find a good egg salad, even then it’s one of those things I really have to be in the mood for.
This recipe is perfectly customizable to your own personal preferences, and/or what you have on hand. I’ll give you my own recipe I made from Rulhman’s suggestions, and how to turn it into the egg salad that’s best for you.
I remember eating fondue often for dinner as a kid, but I feel like it has really gone by the wayside. I haven’t eaten it in years, never think to serve it at home, and I never come across recipes on Pinterest.
The Melting Pot restaurant, which I have never been to, seems to be the only one trying to bring this iconic dish back.
With below zero temperatures lately, all I’ve wanted is some serious comfort food. I’ve made this a couple times recently and it has really hit the spot.
It’s adapted from that neat little packet that comes in the Food Network Magazine – 50 Cranberry Recipes, 50 Bacon Recipes, etc. – this one was 50 Party Sub Recipes.
1 loaf ciabatta bread
1 pound lean ground beef
1/2 cup breadcrumbs
1/4 cup shredded or grated Parmesan cheese, plus more for sprinkling
2 tsp dried parsley
1 garlic clove, minced
salt and pepper
about 1/4 cup olive oil
1 (16 oz) jar marinara sauce
about 1/4 cup shredded mozzarella cheese
A couple notes:
I used bagged ciabatta bread I found at Wal-Mart of all places. You could also use Italian bread.
As a general rule, if you have fresh herbs, do use them over dried. Four parts fresh to one part dried is the general conversion.
Of course, this recipe could further exceed its awesomeness if you’re into making your own bread and own marinara sauce. But you don’t need to. By definition comfort food is supposed to be easy to make.