Servings: 2 as a main course
This simplified version of the classic replaces the hard-boiled egg with a soft-cooked one, which means the yolk can mix easily (and deliciously) with the other ingredients. Any leftover dressing will keep for a week in the fridge.
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Very good. I tossed the greens with dressing before plating to make sure they were not overdressed. Served with grilled tuna steak rolled edges in Montreal seasoning.
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