I love to serve this salad with a boiled egg on the side. I boil the eggs just until the white is set but the egg is still somewhat gooey. This is a bit tricky to do, as it depends on how hot your stove is and a lot of other factors, but generally what I do is this: I put 4 eggs, cold right from the fridge, into a 2-3qt. pot. Fill it with enough water just to cover the eggs. Put the pot on the stove over medium heat, lid off. Set the timer to 11 minutes. Just before the 11-minute mark, I fill a bowl with water and ice, to wait for the eggs. As soon as the timer rings, remove the eggs from the pot, put them into the ice water bath. When the eggs are cooled enough, peel them gently under running water.

I cut each egg into halves and serve 1 egg per serving if it's for lunch, and just 1/2 if it's a part of a meal.

Before I eat, I use the fork to crush the egg, then stir to mix into the salad. The partially cooked yolk basically dissolve into the dressing and slightly thickens it. It's beyond perfect, to me at least.