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This easy appetizer is a fun twist on egg salad served in the style of montado (Spain’s version of crostini). It reflects the Franks’ philosophy of cooking: Keep it simple, keep it tasty and have fun. I like the way in which Dali N20 spice blend uses Saffron in a more casual preparation than usual. Saffron is often thought of as something fancy, but in this recipe, it’s easy to add just a sprinkle.
Frank Falcinelli and Frank Castronovo, from "The Art of Blending" by Lior Lev Sercarz
6 large eggs
3 tablespoons mayonnaise
2 medium shallots, finely chopped (about 3 tablespoons)
2 tablespoons sherry vinegar
1 tablespoon chopped parsley
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 tablespoon plus 2 teaspoons Dali N.20, plus more for garnish
15 toasted baguette rounds
8 whole boquerones (Spanish anchovies packed in olive oil and vinegar), halved crosswise
Salt and freshly ground pepper
Prepare an ice bath. Place the eggs in a saucepan and cover with water. Bring to a gentle simmer and cook for 9 minutes. Transfer the eggs to the ice bath and let cool for 5 minutes.
Peel the eggs and break them up into a bowl with a whisk or your hands. Fold in the mayonnaise, shallots, vinegar, parsley, olive oil and Dali spice blend. Mix until the ingredients reach the consistency of a thick egg salad. Season to taste with salt and pepper.
Spoon some of the egg salad onto the toasted baguette rounds and place a boquerone half lengthwise across the salad. Sprinkle more of the Dali spice blend over the boquerones; finish with another pinch of salt and a drizzle of olive oil and serve.