Ingredients
¼ cup lemon juice
¼ cup extra-virgin olive oil
2 tablespoons cider vinegar
1 teaspoon Dijon mustard
⅛ teaspoon ground pepper, plus more for serving
8 cups water
1 tablespoon distilled white vinegar
2 large eggs
2 heads Little Gem lettuce, torn, or 4 cups mixed salad greens
1 head Treviso or radicchio, torn (4 cups)
1 small fennel bulb, thinly sliced
2 radishes, thinly sliced
1 cup chopped fresh dill
1 cup fresh parsley leaves
2 ounces thinly sliced smoked salmon
Ground cumin (optional)
Directions
Whisk lemon juice, oil, cider vinegar, mustard and pepper in a large bowl.
Combine water and white vinegar in a large saucepan and bring to a boil. Reduce heat to a bare simmer. Gently stir in a circle so the water is swirling around the pot. Crack eggs, one at a time, into the water. Cook until the whites are set but the yolks are still runny, 3 to 4 minutes. Using a slotted spoon, transfer the eggs to a clean kitchen towel to drain for a minute.
Add lettuce (or salad greens), Treviso (or radicchio), fennel, radishes, dill and parsley to the dressing; toss to coat. Serve the salad topped with salmon and the eggs. Sprinkle with cumin and more pepper, if desired. How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 lbs your first week and 2-5 lbs every week after. Visit us atdietaefectiva.net To learn more about our program CG
