This beautiful salad is elegant in its composition, and makes a fantastic first course for your next dinner party. The crunchy quinoa adds unexpected texture, and the Green Goddess dressing is a tasting room favorite.
4 ea eggs, hard boiled
¼ cup crispy quinoa
4 ea bibb lettuce heads
2 cups Green Goddess Dressing
2 ea English breakfast radish, sliced
½ bunch tarragon leaves
(optional) edible flowers, as needed
To cook the eggs, bring a pot of water to a boil. Place eggs in boiling water and cook for 10 minutes. Remove from boiling water and place in ice water until completely cool. Peel and chop.
Cook quinoa in salted water until tender. Strain, cool, and then pat dry. Place the dry quinoa in a small pan with about an inch of hot and pan fry until crispy.
To assemble, place a ½ head of lettuce on a plate. Drizzle with about ½ cup of dressing and top with eggs, radish, tarragon, quinoa, and edible flowers. Enjoy!