bitter greens with radish and egg

I am happy to tell you that my abundant CSA anxiety has already set in. It’s early this year, but we have more leafy greens, lettuce, and radishes than we know what to do with. We went with Paisley Farm for our share and, 3 weeks in, their food is fantastic. So far, we are thrilled with everything, and trying to eats greens as fast as we can.

As a means to consume all this roughage, I’ve resorted to very well-dressed salads. I usually prefer my dressing on the light side, but these days I need sogged leaves so I can fit more into our salad bowls. Must. Eat. Salad.

It’s a nice time of year for big salads, and the one pictured above was really satisfying. This is hardly a recipe, more like a salad suggestion. Use what you have around the house and at the market. Taste as you go for salt and acid levels.

Bitter Greens with Radish and Egg

for the dressing
juice of 1 lemon
1/3 cup olive oil
drizzle white wine vinegar
1-2 cloves diced garlic
good pinch salt

for the salad
1 bunch bitter greens, washed and leaves torn (we used radish, mustard, and asian greens)
1 bunch radishes
juice of 1 lemon
1/2 teaspoon salt (maybe more)
2 or 3 eggs, hard boiled
fresh ground pepper

Trim and slice the radishes and set into a medium bowl. Toss with the juice of 1 lemon and the salt and set aside for 10-15 minutes. Meanwhile, pierce tiny holes in the tops of the eggs and place them in a medium sauce pan filled halfway with water. Cover the pan, and bring to a boil. Just as the water is boiling, turn off heat and set aside for 10-12 minutes. Remove the eggs from the water and set aside to cool.

Next, make the dressing. Whisk the lemon juice and vinegar into the oil until you achieve your desired dressing consistency, and then add the salt and garlic. Whisk and set aside.

When the radishes have softened a bit, drain those you wish to use in the salad. Peel and slice the eggs and sprinkle a few pinches of salt. Toss everything together and serve immediately. If you need to make ahead, keep the ingredients separated until just before serving.


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