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Frisee Salad with Hard-Cooked Eggs

Recipe photo courtesy of Yunhee Kim

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

Source: Martha Stewart Living, January 2012
Total Time Prep Servings


For the Vinaigrette

For the Salad


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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