Recipe information
Yield
Makes 6 servings
Ingredients
10 cups (loosely packed) wild and/or bitter greens, such as young chicory, young dandelion greens, arugula, wild arugula, or a mix of any of these
2 cloves garlic, peeled and cut in half
Salt
Freshly ground black pepper
1/3 cup extra-virgin olive oil, or as needed
2 tablespoons red-wine vinegar, or more to taste
4 hard-boiled eggs (page 17), peeled and cut into quarters lengthwise
Preparation
Pick over the greens, discarding any wilted or yellow leaves. Wash and dry the greens, gently remove them to a salad spinner, and dry them. Rub the inside of a large salad bowl with a clove of garlic and transfer the greens to the bowl. Season the greens with salt and pepper, then drizzle with 1/3 cup olive oil. Toss gently, but well. Sprinkle 2 tablespoons vinegar over the salad and toss well. Taste, and add another light sprinkle of olive oil or vinegar if you like. Add the eggs, toss gently, and serve immediately.
From Lidia's Italian-American Kitchen by Lidia Matticchio Bastianich Copyright © 2001 by A La Carte Communications and Tutti a Tavola, LLC. Published by arrangement with Alfred A. Knopf, an imprint of The Knopf Doubleday Publishing Group, a division of Penguin Random House LLC.
Buy the full book from Amazon.
