Egg-And-Bean Dinner Salad
Serves: 5
Terry Wiza
1 January 1970
Based on User reviews:
51
Spice
47
Sweetness
52
Sourness
44
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
6 large
Egg3 tbsps
Unsalted Butter2 tbsps
Tarragon (chopped fresh)2 tbsps
Chives (chopped fresh)3 tbsps
Extra-Virgin Olive Oil2 tbsps
Lemon Juice (fresh)2 stalks
Celery (chopped)Directions:
1
Put the eggs and turnips in a saucepan, cover with water and bring to a boil
2
Remove from the heat and let stand, covered, 10 minutes
3
Remove the eggs but keep the turnips in the hot water, covered, until tender, 2 to 3 more minutes
4
Peel the eggs and cut into quarters
5
Drain the turnips, then return to the warm pan and toss with the butter (turn on the heat to melt the butter if needed)
6
Add the tarragon, chives, olive oil and lemon juice and toss
7
Toss the endive, lettuce, escarole, celery and beans in a large bowl and season with salt and pepper
8
Add the eggs and turnip mixture and gently toss again
9
Photograph by Antonis Achilleos