Frisee Salad with Hard-Cooked Eggs

Name: Frisee Salad with Hard-Cooked Eggs
Prep time: 10 min
Total time: 20 min
Ingredients: 1 shallot, minced; 2 tablespoons red-wine vinegar; 2 teaspoons Dijon mustard; 0.25 cup plus 2 tablespoons vegetable oil; Coarse salt and freshly ground pepper; 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

By

Martha Stewart Editors

Updated on September 1, 2020

Frisee Salad with Hard-cooked Eggs — Photo: Yunhee Kim

Prep Time:

10 mins

Total Time:

20 mins

Servings:

6

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.

Ingredients

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

Directions

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