1 head lettuce
1 small fennel bulb
4 large radishes, trimmed
6 tablespoons olive oil
Grated zest of 1 lemon
1½ tablespoons fresh lemon juice
2 tablespoons chopped fresh chives (can substitute finely chopped green scallions)
½ teaspoon sea salt
½ teaspoon freshly ground pepper
4 hard-boiled eggs, chopped into ½-inch pieces
1. Tear the lettuce into bite-size pieces and put in a large bowl. Using a mandoline or knife, cut the fennel and radishes into 1/8-inch thick slices. Add to the bowl with the lettuce.
2. Whisk oil, lemon zest, lemon juice, chives, salt, and pepper in a small bowl to blend. Add the dressing to the salad and toss to blend.
3. Divide the salad among 4 plates, top with the eggs, and serve.