Deviled Spring Salad
- ½ cup cold water
- 3 (0.25-ounce) packages unflavored gelatin
- 2½ cups boiling water
- 3 tablespoons sugar
- ¾ teaspoon kosher salt, divided
- 1 large English cucumber, peeled and chopped
- ½ cup fresh lemon juice
- 1 drop green food coloring (optional)
- ½ cup matchstick-cut watermelon radishes
- ¼ cup chopped flat-leaf parsley
- 6 hard-cooked eggs, peeled, halved, yolks reserved, and egg whites diced
- ½ cup Greek yogurt or sour cream
- 2 tablespoons Dijon mustard
- ¾ teaspoon hot sauce
- In large bowl, place ½ cup cold water. Sprinkle gelatin over cold water and let stand until softened, about 5 minutes. Whisk in 2½ cups boiling water, sugar, and ½ teaspoon salt. Let cool for 30 minutes.
- Meanwhile, line a fine-mesh sieve with cheese cloth and set over a large bowl. In the container of a blender, combine cucumber and lemon juice; blend until smooth. Pour cucumber mixture into sieve; reserve 1 cup cucumber liquid, discarding solids.
- In bowl with cucumber liquid, stir in 2 cups gelatin mixture and food coloring (if using) until well combined. Chill until thickened but pourable, 20 to 25 minutes. Stir in radish, parsley, and diced egg whites.
- Spray a 6-cup gelatin mold lightly with cooking spray. Pour cucumber mixture into mold, and gently tap on counter a few times to release air bubbles. Chill until set, about 1 hour.
- Set a fine-mesh sieve over a small bowl. In another bowl, mash reserved egg yolks. Whisk in sour cream, mustard, hot sauce, remaining plain gelatin mixture, and remaining ¼ teaspoon salt until combined. Pour into sieve and press through using the back of a spoon; discard any solids. Pour yolk mixture over cucumber mixture in mold. Chill until firm, about 4 hours.
- To remove, dip mold in hot water for a few seconds. Dry outside of mold and invert onto a serving platter. Keep chilled until ready to serve.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/deviled-spring-salad/
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