Chopped Eggs and Onion Garnished
with Grated Black Radish and Endive Salad in SHallot Vinaigrette
by Jayne Cohen
Yield: 4-6 servings
Tablespoons excellent-quality olive oil or avocado oil
cup onions, thinly sliced plus ½ cup onions, finely chopped
hard-boiled large eggs, peeled and cut into eighths
Oil Schmaltz, as needed, optional (see recipe)
and freshly ground pepper to taste
3 tablespoons of oil in a medium skillet, and add the sliced
onions. (I use sliced onion here because chopped onion can
be quite watery, so it doesn't fry as well and has a tendency
to burn when made in small amounts.) Sauté over medium heat,
stirring occasionally, until rich golden-brown. Salt and
pepper lightly and remove from the heat to cool.
Scrape the sautéed onion and all the oil in the skillet
into a wooden bowl and chop coarsely. Add the eggs and raw
chopped onion and continue to chop until the mixture is
well blended but not pastry. Mix in salt and lots of freshly
ground pepper as you chop, or blend in the seasonings afterward
with a fork (using a spoon will make the mixture too smooth).
The mixture should hold together loosely; you will probably
need to add some of the schmaltz or a bit more oil. Chill
well, but remove from the refrigerator at least 15 minutes
This should be rather coarse and crumbly, not at all paste-like.
Using a food processor - even in pulsing motion - usually
results in some overly large chunks and some paste. I find
it much easier to chop this in an old-fashioned wooden chopping
bowl with an inexpensive curved hand-chopper (like the half-moon-shaped
Jewish hockmeisser or crescent-shaped Italian mezzaluna.)
Black Radish and Endive Salad in Shallot Vinaigrette
Yield: About 6 servings
pound black radish (available at many greengrocers, specialty
and ethnic markets, and some well-stocked supermarkets)
Tablespoons shallots, finely chopped
1 Tablespoon plus 2 teaspoons fresh lemon juice
teaspoon lemon zest, grated
4 Tablespoons excellent-quality extra-virgin olive oil
or Olive Oil Schmaltz (see recipe)
small Belgian endives
Tablespoons fresh parsley, preferably flat-leaf, chopped
kosher salt and freshly ground black pepper
the radish and grate it coarsely in a food processor or
using the large holes of a hand grater. Place in a colander
or strainer, sprinkle with 1 teaspoon salt, and mix well.
Weight the radish down with a plate and heavy object, like
a can of tomatoes, and allow to drain for about 1 hour,
stirring every 15-20 minutes. Squeeze all moisture from
the radish, rinse with fresh water, and squeeze thoroughly
dry again. Meanwhile, in a small bowl, combine the shallots,
lemon juice, zest, and olive oil or Olive Oil Schmaltz;
season well with salt and pepper. Stir in the grated radish
and allow the flavors to mingle and meld for at least 20
the endives into fine shreds, then toss with the grated
radish and shallot mixture. Taste and adjust seasonings
(it takes quite a bit of salt), adding more olive oil or
Olive Oil Schmaltz and lemon juice as needed. Sprinkle with
Yield: About 2/3 cup
cups onion, finely chopped
cup olive oil
a strainer, toss the onions with the salt. Cover them with
a paper towel and weight down with a bowl or plate topped
with a heavy object, like a large can of tomatoes. Let the
onions drain for at least 30 minutes, tossing them occasionally.
Place the onions in fresh paper toweling or a clean kitchen
towel and squeeze out as much liquid as possible.
the oil in a heavy 8- or 9-inch skillet. Add the onions
and cook, uncovered, over the very lowest heat. As their
moisture evaporates, the onions will shrink considerably
and the ever-deepening gold oil will appear to increase.
Stir occasionally, spreading the onions out in the skillet
and making sure that they do not stick or color past gold.
After cooking 60-75 minutes, they should be very soft and
have exuded most of their liquid. Let the mixture cool slightly,
and then scrape all the onions and oil into the blender.
Blend to emulsify the ingredients, stopping to scrape down
the contents of the blender when necessary. Continue blending
until you have a smooth, rich puree. Store tightly covered
in the refrigerator. It will thicken and become more "schmaltz"-like
when chilled. It will keep for at least 3-5 days.