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Egg-and-Bean Dinner Salad

Vegetarian • Gluten free • 30 mins to make • Serves 4

Produce

1 bunches Baby turnips
2 heads Bibb lettuce
1 14 -ounce can Cannellini beans
2 stalks Celery
2 tbsp Chives, fresh
2 heads Endive
1/2 head Escarole or frisee
2 tbsp Tarragon, fresh

Refrigerated

6 Eggs, large

Condiments

2 tbsp Lemon juice, fresh

Baking & Spices

1 Kosher salt and freshly ground pepper

Oils & Vinegars

3 tbsp Olive oil, extra-virgin

Dairy

3 tbsp Butter, unsalted

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