FRISEE SALAD WITH HARD-COOKED EGGS

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Frisee Salad with Hard-Cooked Eggs image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 20m

Number Of Ingredients 9

1 shallot, minced
2 tablespoons red-wine vinegar
2 teaspoons Dijon mustard
1/4 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 1/2 inch thick
3 tablespoons tarragon leaves
3 large eggs, hard-cooked, peeled, and quartered

Steps:

  • 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.

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