Advertisement

Mixed green salad with hard-boiled eggs and radish pods

Time 10 minutes
Yields Serves 6
Mixed green salad with hard-boiled eggs and radish pods
(Anne Cusack / Los Angeles Times)
1

Place the salad greens in a large mixing bowl. Mix the olive oil, lemon juice and vinegar in a small bowl, and whisk until smooth. (Alternatively, combine them in a small lidded jar and shake to emulsify.) Pour half of the dressing over the greens and toss with your hands to lightly coat with dressing. Add only as much more as you need. Season to taste with salt.

2

Mound the greens on a platter. Cut the eggs in quarters and season with salt and freshly ground pepper. Arrange the eggs over the greens. Add the radish pods or sliced radishes to the same work bowl as the salad was mixed in and toss just to lightly coat. If you need more dressing, add it a dribble at a time.

3

Scatter the radish pods or sliced radishes over the top of the eggs and garnish with the herb flowers. Serve immediately.


Russ Parsons is a former food writer and columnist at the Los Angeles Times.
Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.