Dana Slatkin

Frisee Salad with Green and Yellow Beans, Poached Eggs and Sherry Vinaigrette


After spending a morning with the loquacious owner of Lilly’s Eggs at the Santa Monica Farmers Market, I made this salad for dinner and have been making it ever since. It has become one of my favorite year-round recipes, especially for Tuesday night dinners, when all that is left in my fridge from a hungry weekend are eggs and lettuce. If this is the case, you don’t need to run out to the store just to buy beans—you can substitute broccoli, cauliflower, cooked lentils or white beans, beets, and even leftover roasted potatoes. The star of the salad is the eggs, and if you are lucky enough to find Lilly’s, — produced from what I am sure are darling, carefree, sunflower-fed chickens — you won’t even need a main course.

Serve your family some healthy Seared Salmon with Artichokes.

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