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Eggs Benedict Salad


Eggs Benedict Salad Recipe

Ingredients:
  • 5 thin prosciutto slices
  • 3 tablespoons extra-virgin olive oil
  • 5 teaspoons white balsamic vinegar or white wine vinegar
  • 10 cups coarsely torn frisée (about 2 large heads; 9 ounces total)
  • 1 1/4 cups frozen shelled edamame (soybeans), thawed (about 8 ounces)
  • 8 radishes, trimmed, thinly sliced
  • 1/2 small red onion, thinly sliced
  • 1 teaspoon coarse kosher salt
  • 4 large eggs
  • 2 large egg yolks
  • 3 tablespoons fresh lemon juice
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 tablespoon Dijon mustard
  • 1/8 teaspoon coarse kosher salt
  • Pinch of ground white pepper
Directions:
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