| 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 |