Winter Greens and Apple Salad with Hard-Boiled Eggs

January 16, 2011
4 Ratings
  • Serves 2 lunches as a main dish
Author Notes

I was traveling for much of last week and didn't have a chance to post several of the ideas I had around last week's theme. Some I'm still working on, but this one is ready for press. Now that I'm back in town with the deadline long gone, I thought I'd post it anyway. I love bitter winter greens combined with fruit and a sweet-ish / spicy-ish dressing. In this salad, the crisp sweetness of Fuji apples paired with eggs are a great balance for winter bitter greens like Frisee. The dressing hints at sweetness too, from the pomegranate molasses. —TheWimpyVegetarian

What You'll Need
  • Pomegranate Vinaigrette
  • 2 cloves garlic
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon pomegranate molasses
  • 1/4 cup olive oil
  • 1 tablespoon freshly grated pecorino cheese
  • salt and pepper to taste
  • Winter Greens and Apple Salad with Hard-Boiled Eggs
  • 2-3 large eggs (depending on how much egg you want)
  • 1 large head of frisee, separated from the core (about 3 cups)
  • 2 cups baby spinach greens (arugula works well here too!)
  • 3 scallions, thinly sliced
  • 2 apples, cored and thinly sliced with the peels left on (Fugi works great here!)
  • 2 tablespoons pecorino cheese
  1. Pomegranate Vinaigrette
  2. Peel and smash the garlic cloves. Chop up and place in the bowl of a mortar and pestle. Sprinkle on a pinch of salt, and smash up vigorously with the pestle until the garlic cloves start to liquify and become somewhat smooth.
  3. With the pestle, a small whisk or a fork, stir in the vinegar and pomegranate molasses until well combined. Gradually whisk in the olive oil, followed by the cheese. Salt and pepper to taste.
  4. Set aside until the salad is made.
  1. Winter Greens and Apple Salad with Hard-Boiled Eggs
  2. Place the frisee and baby spinach in a medium bowl.
  3. Hard boil the eggs to where they are just barely hard boiled (10-12 minutes). Drain and peel as quickly as you can handle the eggs. While still warm to the touch, grate into the bowl with the frisee and spinach using the largest holes on the grater and toss.
  4. Quickly add the apples, scallions and pecorino. Add the dressing and toss so that everything is lightly covered. Adjust for salt and pepper and serve.

See what other Food52ers are saying.

  • Lizthechef
  • dymnyno
  • drbabs
  • TheWimpyVegetarian

6 Reviews

Lizthechef January 17, 2011
Looks good - always late to the party, I have yet to try pomegranate molasses. Super photo too!
TheWimpyVegetarian January 17, 2011
Thanks Liz - better late than never! Pomegranate molasses is very fun to experiment with. I add it to a BBQ sauce I make, add it to glazes (check out tastefood's ham glaze here on food52), etc.
dymnyno January 16, 2011
Sounds delicious! I love the taste of pomegranate molasses. Love the whole flavor profile of the salad.
TheWimpyVegetarian January 16, 2011
Thanks so much, Mary! I love pomegranate molasses too, and use it in all kinds of things!
drbabs January 16, 2011
TheWimpyVegetarian January 16, 2011
Thanks! I think I'm going to make it again for dinner tonight with some soup....