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. 

Martha Stewart Living, January 2012

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Credit: Yunhee Kim

Recipe Summary

prep:
10 mins
total:
20 mins
Servings:
6
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Ingredients

For the Vinaigrette
For the Salad

Directions

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

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  • 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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