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B8fd7d88 7f32 4d36 adf4 82e932cb6c28  2016 06 12 18 31 39
China Millman
China Millman

Blanch and shock green beans. Cut radishes into batons. Toss green beans + radishes and frisée w vinaigrette. Pile on platter and ring with soft boiled eggs (technique from link at bottom)

Vinaigrette: mince 1 small shallot and top with sherry or wine vinegar and a generous pinch or two of salt. Let sit for a while. Mix in your favorite mustard (Dijon or grainy). Add twice as much oil as vinegar (I like half olive half grapeseed) either whisking or shaking in a jar.

alflynn
alflynn
Those eggs are gorgeous! How long did you cook them?