Garden Greens With Chopped Eggs And Whole Herbs Recipes

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GARDEN GREENS WITH CHOPPED EGGS AND WHOLE HERBS



Garden Greens with Chopped Eggs and Whole Herbs image

Provided by Martha Stewart

Categories     Seafood Recipes

Time 45m

Number Of Ingredients 11

4 large eggs
Coarse salt and freshly ground pepper
8 ounces haricots verts, trimmed
8 ounces snap peas, trimmed
4 anchovy fillets, preferably packed in oil (from a 4.2-ounce jar), minced
1 tablespoon fresh lemon juice
2 tablespoons sour cream
1/4 cup extra-virgin olive oil
4 ounces packed baby spinach (about 4 cups)
1/4 cup packed fresh tarragon leaves
1 cup packed fresh flat-leaf parsley leaves

Steps:

  • Prepare an ice-water bath. Cover eggs by 1 inch of water in a small saucepan. Bring to a boil, remove from heat, and cover; let stand 12 minutes. Transfer eggs to ice bath until cool. Drain, peel, and coarsely chop.
  • Meanwhile, prepare a new ice bath. Working in batches, blanch haricots verts in a pot of generously salted boiling water until bright green and crisp-tender, about 2 minutes. Transfer to ice bath until cool; remove. Return water in pot to a boil and blanch snap peas, in batches, until bright green and crisp-tender, about 1 minute. Transfer to ice bath until cool; remove. Cut snap peas in half and haricots verts into thirds.
  • Whisk together anchovies, lemon juice, and sour cream in a bowl. Slowly add oil in a steady stream, whisking until combined. Season with salt and pepper.
  • Divide spinach among plates and top with vegetables, eggs, and herbs. Drizzle with dressing, season with salt and pepper, and serve immediately.

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