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0.0 – 0 reviews • Fish
| Level: |
Easy |
| Total: |
38 min |
| Prep: |
20 min |
| Inactive: |
10 min |
| Cook: |
8 min |
| Yield: |
4 servings |
Ingredients
- 4 large eggs
- 4 oil-packed anchovy fillets
- 1/2 lemon, juiced (about 1 tablespoon)
- 1 tablespoon champagne vinegar
- Dash Worcestershire sauce
- Kosher salt and freshly ground pepper
- 3 heads frisee, torn into bite-size pieces (about 14 cups)
- 8 ounces sliced smoked salmon
- 4 ounces plain bagel chips (about 2 cups)
Instructions
- 1. Place the eggs in a small saucepan and cover with cold water. Bring to a boil, and then remove from the heat and let stand 10 minutes. Drain the eggs and put them in a bowl of ice water to cool. Peel them.
- 2. Puree 2 of the eggs, the anchovies, lemon juice, champagne vinegar and Worcestershire in a blender until smooth. Season with salt and pepper. Toss the frisee with the dressing in a bowl.
- 3. Quarter the remaining 2 eggs and sprinkle them with salt and pepper. Arrange the salmon and bagel chips on 4 plates. Top with the salad and garnish with the quartered egg.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
287 |
| Total Fat |
12 g |
| Saturated Fat |
4 g |
| Carbohydrates |
22 g |
| Dietary Fiber |
3 g |
| Sugar |
2 g |
| Protein |
22 g |
| Cholesterol |
202 mg |
| Sodium |
687 mg |
