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Frisee Salad with Hard-Cooked Eggs

The bitter leaves in this salad pair well with the shallot-mustard vinaigrette.

  • Prep:
  • Total Time:
  • Servings: 6

Photography: YunHee Kim

Source: Martha Stewart Living, January 2012


For the Vinaigrette

  • 1 shallot, minced
  • 2 tablespoons red-wine vinegar
  • 2 teaspoons Dijon mustard
  • 1/4 cup plus 2 tablespoons vegetable oil
  • Coarse salt and freshly ground pepper

For the Salad

  • 2 heads frisee, trimmed (about 8 cups)
  • 1 head red endive or radicchio di Treviso, sliced lengthwise 1/2 inch thick
  • 3 tablespoons tarragon leaves
  • 3 large eggs, hard-cooked, peeled, and quartered


  1. Make the vinaigrette: Whisk together shallot, vinegar, and mustard in a medium bowl. Gradually whisk in oil, and season with salt and pepper.

  2. Make the salad: Toss together frise, endive, and tarragon in a large bowl. Drizzle with vinaigrette, and gently toss to coat. Transfer to a platter, and top with eggs. Season with pepper.

Cook's Notes

A foolproof way to hard-cook eggs: Cover room-temperature eggs with cold water in a small saucepan. Bring to a boil, remove from heat, and let stand, covered, for 11 minutes. Drain, and run under cold water to cool before peeling.

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