Reviews (1) Add Rating & Review Martha Stewart Member Rating: Unrated 08/28/2014 "Haricots Verts"??? Come on, who are you trying to impress? A green been is a green been! Or did you think coming up with language dropping phrase would make us jump up and applaud?
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Gallery Garden Greens with Chopped Eggs and Whole Herbs Credit: Jonathan Lovekin Recipe Summary prep: 35 mins total: 45 mins Servings: 4
Ingredients Ingredient Checklist 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
Gallery Garden Greens with Chopped Eggs and Whole Herbs Credit: Jonathan Lovekin
Recipe Summary prep: 35 mins total: 45 mins Servings: 4
Gallery
Garden Greens with Chopped Eggs and Whole Herbs Credit: Jonathan Lovekin
Garden Greens with Chopped Eggs and Whole Herbs
Credit: Jonathan Lovekin
Garden Greens with Chopped Eggs and Whole Herbs
Recipe Summary prep: 35 mins total: 45 mins Servings: 4
Recipe Summary
prep: 35 mins total: 45 mins
Servings: 4
prep: 35 mins
total: 45 mins
prep:
35 mins
total:
45 mins
Servings: 4
4
Ingredients
Ingredients
- 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
Directions
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.
Reviews (1)
Add Rating & Review
Martha Stewart Member Rating: Unrated 08/28/2014 "Haricots Verts"??? Come on, who are you trying to impress? A green been is a green been! Or did you think coming up with language dropping phrase would make us jump up and applaud?
Reviews (1)
Add Rating & Review
Add Rating & Review
Martha Stewart Member Rating: Unrated 08/28/2014 "Haricots Verts"??? Come on, who are you trying to impress? A green been is a green been! Or did you think coming up with language dropping phrase would make us jump up and applaud?
Martha Stewart Member
Rating: Unrated 08/28/2014
“Haricots Verts”??? Come on, who are you trying to impress? A green been is a green been! Or did you think coming up with language dropping phrase would make us jump up and applaud?
Rating: Unrated
All Reviews for Garden Greens with Chopped Eggs and Whole Herbs
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Garden Greens with Chopped Eggs and Whole Herbs
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
