Soft boiled eggs, from our chickens, top this luscious bed of greens from the garden. A sprinkle of tarragon and a white wine vinaigrette add an aromatic flair reminiscent of Béarnaise sauce.
- Two half boiled eggs
- A mix of loose leaf lettuces
- Green onions sliced
- Pinch of dry tarragon
- Extra virgin olive oil & White wine vinegar
- Pinch of coarse salt & A grind of fresh pepper
About the ingredientsIt's the first of June in New England. This salad's lettuce harvest came from our winter garden, which left us a lettuce patch this spring that's still going strong. Soon the lettuce will bolt. In anticipation we planted a new row of lettuce seed a couple weeks ago.
The green onions were picked from the storing onions in the annual garden. Our walking onions are getting too fibrous to eat now.
By the wayFresh eggs resist peeling. Older eggs peel like a dream. If you love hard boiled eggs like us, backyard chickens present a challenge. We set some eggs aside in the fridge to age them for hard boiling later.