Eggs Benedict Salad

Eggs Benedict Salad
Photo by Misha Gravenor

Ingredients

  • ½ small red onion
  • 1 teaspoon coarse kosher salt
  • ½ cup (1 stick) unsalted butter, melted
  • Pinch of ground white pepper
  • 1 tablespoon Dijon mustard
  • 3 tablespoons fresh lemon juice
  • 5 teaspoons white balsamic vinegar or white wine vinegar
  • + 8 more ingredients
    • 4 large eggs
    • 3 tablespoons extra-virgin olive oil
    • 10 cups coarsely torn frisée
    • 5 thin prosciutto slices
    • 2 large egg yolks
    • 8 radishes
    • 1/8 teaspoon coarse kosher salt
    • 1 ¼ cups frozen shelled edamame (soybeans)

Preheat oven to 400°F. Arrange prosciutto slices in single layer on rimmed baking sheet. Bake until prosciutto is crisp, about 12 minutes. Remove prosciutto from oven; let cool on sheet. Coarsely crumble. Whisk oil and vinegar in small bowl for vinaigrette. Season with salt and pepper. Combine ne...

View full recipe at Epicurious

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