This is a great spring salad with two long, lovely green vegetables that have a real affinity for each other. It is delicious as an antipasto or a first course, or as a side dish to grilled meat and fish.
You can serve this salad chilled, but I like it at room temperature.
If you haven't poached scallions before, be sure to note how nicely it brings out the flavors in a mellow way.
Here's my simple method for hard-cooked eggs with nice color and good texture: Put the eggs in a saucepan that doesn't crowd them together. Add water to cover the eggs by 2 to 3 inches. Bring the water to a boil, then turn off the heat. Leave the eggs in the water until they've cooled to room temperature.
To peel, crack the shells a few minutes before you need the eggs by rolling them on a flat surface. Let them sit in cold water for several minutes before peeling.
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