Chopped Salad with Radishes and Hard Boiled Egg

Chopped Salad with Radishes and Hard Boiled Egg

Servings: 4-6 

Source: The Culinary Vegetable Institute at The Chef's Garden

  • 4 hard boiled eggs
  • 8 oz mixed heirloom lettuces, washed and chopped
  • 1 fall radish
  • 1 carrot, shaved
  • 1/2 package mixed micro greens
  • 1 clove garlic, minced
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 6 anchovy fillets, finely chopped
  • Salt
  • Black pepper


  • On a large cutting board, chop the hard boiled eggs, lettuces, radishes, and micro greens.Combine with shaved carrots in a large bowl and refrigerate. 
  • Mix the garlic, olive oil, lemon juice and anchovies in a bowl.
  • Mash the anchovies well with a fork.
  • Pour the dressing over the lettuces and gently toss the salad
  • Serve on a large platter. Finish with salt and black pepper. 


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