Garden Greens with Chopped Eggs and Whole Herbs

By courtneyepowell

Ingredients

• 4 large eggs
• Coarse salt and freshly ground pepper
• 8 ounces haricots verts, trimmed
• 8 ounces snap peas, trimmed
• 4 anchovy fillets, preferably packed in oil (from a 4.2-ounce jar), minced
• 1 tablespoon fresh lemon juice
• 2 tablespoons sour cream
• 1/4 cup extra-virgin olive oil
• 4 ounces packed baby spinach (about 4 cups)
• 1/4 cup packed fresh tarragon leaves
• 1 cup packed fresh flat-leaf parsley leaves

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

STEP 1
Prepare an ice-water bath. Cover eggs by 1 inch of water in a small saucepan. Bring to a boil, remove from heat, and cover; let stand 12 minutes. Transfer eggs to ice bath until cool. Drain, peel, and coarsely chop.

STEP 2
Meanwhile, prepare a new ice bath. Working in batches, blanch haricots verts in a pot of generously salted boiling water until bright green and crisp-tender, about 2 minutes. Transfer to ice bath until cool; remove. Return water in pot to a boil and blanch snap peas, in batches, until bright green and crisp-tender, about 1 minute. Transfer to ice bath until cool; remove. Cut snap peas in half and haricots verts into thirds.

STEP 3
Whisk together anchovies, lemon juice, and sour cream in a bowl. Slowly add oil in a steady stream, whisking until combined. Season with salt and pepper.

STEP 4
Divide spinach among plates and top with vegetables, eggs, and herbs. Drizzle with dressing, season with salt and pepper, and serve immediately.