Scrambled egg salad
Buttery scrambled eggs offer a delicious counterbalance to hearty, assertively flavored lettuces in this variation of a traditional Tuscan dish.
Chef Larry Forgione
The Culinary Institute of America
at Greystone, St. Helena
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2 cups arugula
2 cups frisee
2 cups bias-cut red endive leaves
1 cup purslane bunches (see note)
2 tbsp. strained lemon juice
2 tbsp. extra virgin olive oil
Sea salt and freshly ground black pepper
6 tbsp. butter, soft
1/4 cup sliced chives
1/4 cup chive blossoms, pulled apart, or any small, edible flower (optional)
1/2 cup diced croutons
1/2 cup chopped, cooked bacon
30 pieces shaved Parmesan cheese
Place arugula, frisee, red endive and purslane in a serving bowl. In a separate bowl, whisk lemon juice and olive oil. Add to greens, season with a pinch of sea salt and a few turns of black pepper; toss and set aside.
In a non-corrosive bowl, vigorously whip eggs with butter and season with salt and pepper. Pour into a room-temperature saucepan (not a sauté pan) and constantly whisk over medium heat until the scrambled eggs begin to form into small, creamy pieces resembling cottage cheese. Remove from heat and add chives and chive blossoms. Continue to gently whisk until eggs are soft and creamy.
Add eggs to greens and toss. Top with croutons, bacon and Parmesan. Serve individual portions or present in a glass serving bowl.
Note: If purslane—a nutrition-packed succulent—is unavailable, substitutions include baby spinach, flat leaf parsley leaves and torn, tender kale.