Not a single drop of water was wasted in cooking, washing, and prepping this simple salad. Have a bucket in the kitchen to collect all water for use on your garden or houseplants. You’ll save water and energy if you boil extra eggs for later use. If you retain the egg-boiling water and let it cool, you can reuse it for washing the vegetables.
- 3 eggs
- 1 head red oak leaf lettuce
- 1 bunch radishes with leaves
- Chervil (tastes similar to anise) to taste
- Kosher salt and black pepper to taste
- Extra virgin olive oil to taste
- Good quality vinegar
Place eggs in a 2-quart saucepan with cold water to cover by 1 inch. Set on high heat and allow to come to a boil. Remove from heat and set aside for 15 minutes. Remove the eggs from hot water, peel, and cut into quarters. Save the water for another use.
Place all vegetables and herbs in the basket of a salad spinner. Fill the spinner bowl with water and move vegetables around in water to wash. Lift the basket of cleaned veggies and set over a bowl to capture water that drains off. Return basket to spinner bowl and gently spin-dry the vegetables and herbs.
Pre-heat oven to 350°F. Remove the radish greens and place in a bowl. Cut radishes into quarters and add to the bowl. Season radishes and greens with salt and black pepper to taste and lightly toss with olive oil. Place radishes and their greens on a parchment-covered pan and roast in pre-heated oven until radishes are slightly browned and greens are crisp.
Place the washed and dried lettuce leaves in a large salad bowl. Season with salt and freshly ground black pepper to taste. Add vinegar to taste and coat lightly with olive oil. Place the dressed green on a chilled plate. Top with the quartered eggs, roasted radishes, radish tops, and chervil. Serve immediately.
- Category: Salad