Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Yield:
6 servings
Level:
Easy

Ingredients

Directions

In a large bowl, combine the tomatoes, bell pepper, cucumbers, onion, and oregano. In a separate bowl, whisk together the lemon juice, salt, and pepper and drizzle in the olive oil, whisking until emulsified. Pour the dressing over the salad and toss again. Mound the salad onto a large platter and garnish with the egg whites, radishes, and almonds. Scatter the sieved egg yolk over the top and serve immediately.

Cook's Note

To toast almonds, preheat the oven to 350 degrees. Spread the almonds on a cookie sheet and toast in the oven until golden, about 10 minutes. Set aside to cool.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Your Basic Tossed Salad

Recipe courtesy of Rachael Ray

Chicken Piccata Pasta Toss

Recipe courtesy of Rachael Ray

Tuna Salad

Recipe courtesy of Food Network Kitchen

Cranberry Salad

Recipe courtesy of Phyliss Pellman Good

Quinoa Salad

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Greek Salad

Recipe courtesy of Ina Garten

Mexican Salad

Recipe courtesy of Ree Drummond

Cheeseburger Salad

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword