This egg potluck salad is a staple of Hmong potlucks. It’s so simple and it tastes like summer with all the fresh herbs.
4 large eggs
1 garlic clove, finely grated
½ cup buttermilk
¼ cup mayonnaise
1 Tbsp. chopped dill
¼ tsp. Aji-No-Moto umami seasoning (MSG; optional)
1 romaine heart, quartered lengthwise, cut crosswise into 1″ pieces
1 small carrot, peeled, cut into matchsticks
1 medium radish (such as watermelon or black), cut into quarters through root end, thinly sliced
1½ cups mixed tender herb leaves (such as Thai basil, cilantro, dill and/or mint)
- Place a rack in upper third of oven; preheat to 350°. Spread out walnuts on a rimmed baking sheet and toast, tossing halfway through, until golden brown, 8–10 minutes. Let cool, then crush into large pieces with a flat-bottomed measuring cup or glass.
- Meanwhile, heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high. Cook peppers, shaking pan and turning peppers occasionally, until skins are lightly charred and flesh is tender, 6–8 minutes. Transfer peppers to a cutting board and let cool slightly. If peppers are large, cut in half lengthwise.
- Combine ricotta and 2 Tbsp. oil in a small bowl; finely grate zest from lemon over and mix well. Season lemon ricotta with salt. Set lemon aside.
- Combine peppers, cucumbers, mint, and half of walnuts in a large bowl. Cut reserved lemon in half and squeeze juice into bowl. Drizzle in 2 Tbsp. oil, season with salt, and toss to coat.
- Transfer pepper mixture to a platter along with any juices in the bottom of bowl. Dollop lemon ricotta over and top with remaining walnuts. Drizzle with more oil and season with black pepper.
- Serve egg potluck salad as a side dish with crispy chicken tinga taquitos.