Mixed Green Salad With Hard-Boiled Eggs and Radish
1 pound mixed salad greens
1/4 cup olive oil
1 tablespoon freshly squeezed lemon juice
1 tablespoon Champagne or sherry vinegar
Salt, to taste
3 hard-boiled eggs, peeled
Freshly ground pepper, to taste
2 to 3 ounces thinly sliced radishes or radish pods, if available
Assorted herb or other edible flowers, for garnish
Place the salad greens in a large mixing bowl. In a small bowl, mix the olive oil, lemon juice and vinegar; whisk until smooth. (Alternatively, combine them in a small, lidded jar and shake to emulsify.) Pour half of dressing over greens and toss to lightly coat with dressing. Add only as much as you need. Season to taste with the salt.
Mound greens on a platter. Cut the eggs in quarters and season to taste with salt and the freshly ground pepper. Arrange eggs over greens. Add the sliced radishes or radish pods to same bowl as salad was mixed in and toss just to lightly coat. If you need more dressing, add it a dribble at a time.
Scatter sliced radishes or radish pods over top of eggs and garnish with the herb flowers. Serve immediately.
Makes 6 servings.