Recipe courtesy of Jesse Cool
Bitter Green and Egg Salad
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 132
- Total Fat
- 11
- Saturated Fat
- 2
- Carbohydrates
- 2
- Dietary Fiber
- 0
- Sugar
- 2
- Protein
- 3
- Cholesterol
- 75
- Sodium
- 115
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
Ingredients
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
Directions
- 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.