Frisee Salad with Hard-Cooked Eggs

Frisee Salad with Hard-cooked Eggs
Photo: Yunhee Kim
Prep Time:
10 mins
Total Time:
20 mins

The bitter leaves in this Frisee Salad with Hard-Cooked Eggs pair well with the shallot-mustard vinaigrette. It's a delicious breakfast or brunch recipe to add to your menu.


For the Vinaigrette

  • 1 shallot, minced

  • 2 tablespoons red-wine vinegar

  • 2 teaspoons Dijon mustard

  • ¼ 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 ½ 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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