Eggs Benedict Salad

Name: Eggs Benedict Salad
Yield: 4 Servings
Ingredients: 5 thin prosciutto slices; 3 tablespoons extra-virgin olive oil; 5 teaspoons white balsamic vinegar or white wine vinegar; 10 cups coarsely torn frisée (about 2 large heads; 9 ounces total); 1 1/4 cups frozen shelled edamame (soybeans), thawed (about 8 ounces); 8 radishes, trimmed, thinly sliced; 1/2 small red onion, thinly sliced; 1 teaspoon coarse kosher salt; 4 large eggs; 2 large egg yolks; 3 tablespoons fresh lemon juice; 1/2 cup (1 stick) unsalted butter, melted; 1 tablespoon Dijon mustard; 1/8 teaspoon coarse kosher salt; Pinch of ground white pepper

By Jill Silverman HoughPhotography by Misha Gravenor

November 3, 2008

Image may contain Plant Food Vegetable and Produce

Misha Gravenor Photography

Recipe notes