1 pound mixed salad greens 1/4 cup olive oil 1 tablespoon freshly squeezed lemon juice 1 tablespoon Champagne or sherry vinegar Salt 3 hard-boiled eggs, peeled 2 to 3 ounces radish pods, or equal weight thinly sliced radishes Assorted herb or other edible flowers

Step 1 Place the salad greens in a large mixing bowl. Mix the olive oil, lemon juice and vinegar in a small bowl, and whisk until smooth. (Alternatively, combine them in a small lidded jar and shake to emulsify.) Pour half of the dressing over the greens and toss with your hands to lightly coat with dressing. Add only as much more as you need. Season to taste with salt.

Step 2 Mound the greens on a platter. Cut the eggs in quarters and season with salt and freshly ground pepper. Arrange the eggs over the greens. Add the radish pods or sliced radishes to the same work bowl as the salad was mixed in and toss just to lightly coat. If you need more dressing, add it a dribble at a time.

Step 3Scatter the radish pods or sliced radishes over the top of the eggs and garnish with the herb flowers. Serve immediately.

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