Egg and Bean Dinner Salad
Ingredients
- 6 large eggs
- 1 to 2 bunches baby turnips, trimmed and quartered, or 4 medium turnips, cut into 1-inch pieces
- 3 tablespoons unsalted butter
- 2 tablespoons chopped fresh tarragon
- 2 tablespoons chopped fresh chives
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 heads endive, chopped
- 2 heads Bibb lettuce, torn
- 1/2 head escarole or frisee, torn
- 2 stalks celery, chopped
- 1 14-ounce can cannellini beans, drained and rinsed
- Kosher salt and freshly ground pepper
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