Food & Cooking Recipes Salad Recipes Frisee Salad with Hard-Cooked Eggs By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 1, 2020 Print Share Share Tweet Pin Email 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. Print