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Green Salad with Crumbled Eggs

Crumbled eggs pick up the briny flavor of capers and the freshness of parsley to bring a textural element to this salad.

  • Servings: 4

Photography: Con Poulos

Source: Everyday Food, May 2011


  • 4 hard-cooked eggs, whites and yolks separated
  • 2 tablespoons capers, rinsed, drained, and chopped
  • 1 tablespoon chopped fresh parsley
  • 1 head red-leaf lettuce, torn into 2-inch pieces
  • 1/4 cup thinly sliced radishes
  • Coarse salt and freshly ground pepper
  • Red-Wine Vinaigrette


  1. With your fingers, press eggs through a sieve into a bowl. Mix in capers and parsley. Place lettuce and radishes in a serving bowl. Sprinkle with egg mixture and season with salt and pepper. Serve with red-wine vinaigrette.

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