Wild Greens and Hard-Boiled Egg Salad

Name: Wild Greens and Hard-Boiled Egg Salad
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

December 9, 2011

Recipe notes