Frisee Salad with Hard-Cooked Eggs
The bitter leaves in this salad pair well with the shallot-mustard vinaigrette.
Ingredients
Directions
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.