Ingredients:
4 large eggs
4 cups torn lettuce
2 cups torn radicchio
1 small avocado, cut into bite-size pieces
1 cup sliced radishes
½ cup thinly sliced spring onions or scallions
2 tablespoons fresh lime juice
1 tablespoon fish sauce
1 tablespoon packed brown sugar, or sweetener of choice
2 teaspoons minced fresh jalapeno
2 teaspoons minced garlic, or green garlic
2 teaspoons toasted sesame oil
2 teaspoons sesame seeds
Directions
- To hard boil eggs, place in a saucepan and cover with 1-inch water. Bring to a boil over medium-high heat. Reduce to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out water and cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling. Cut into quarters.
- Combine the lettuce, radicchio, avocado, radishes, and onions in a salad bowl. Add the eggs. Combine the lime juice, fish sauce, brown sugar, jalapeno, garlic, and oil in a jar; cover and shake to combine. Pour the dressing over the salad and gently toss to combine. Garnish with toasted sesame seeds.
Serves 5: ½ cup each