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Frisee Salad with Hard-Cooked Eggs

Frisee Salad with Hard-Cooked Eggs

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

Martha Stewart Living, January 2012 http://www.marthastewart.com/870108/frisee-salad-hard-cooked-eggs
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  • Prep Time 10 minutes
  • Total Time 20 minutes
  • Yield Serves 6

Ingredients

  • 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

Directions

  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 Note

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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