Recipe courtesy of Jesse Cool

Bitter Green and Egg Salad

  • Total: 20 min
  • Prep: 5 min
  • Cook: 15 min
  • Yield: 6 servings
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1/4 cup extra virgin olive oil

3 tablespoons red wine vinegar

1 tablespoon brown sugar

1 to 2 garlic cloves, thinly sliced

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 heads bitter greens (such as frisee, radicchio, endive, and dandelion), torn into bite-size pieces

2 green onions, thinly sliced

3 hard-cooked eggs, peeled and chopped*

1 tablespoon capers


In a large bowl, whisk together the oil, vinegar, sugar, garlic, salt, and pepper. Add the greens and green onions and toss to coat well. Top with eggs and capers.

*For perfectly hard-cooked eggs, place eggs in a large pot with cold water to cover. Bring just to a boil then remove from heat. Cover pot and let stand 15 minutes. Rinse under cold water and peel.

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