Mild and delicate, they pair wonderfully with peppery radishes and chopped hard-boiled eggs in this easy salad.
To prepare salad: Season a wooden salad bowl by rubbing with garlic and pinch of salt.
Chop the garlic and add to the bowl along with all the lettuce.
Pour 1/4 cup of the vinaigrette over the greens; toss to coat.
(Cover and refrigerate the remaining 1 cup vinaigrette for up to 3 days.)
Serve the salad garnished with radishes, scallions and hard-boiled egg.
Tip: To hard-boil eggs, place eggs in a single layer in a saucepan; cover with water.
Bring to a simmer over medium-high heat.
Reduce heat to low and cook at the barest simmer for 10 minutes.
Remove from heat, pour out hot water and cover the eggs with cold water.
Let stand until cool enough to handle before peeling.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
