Wild Greens and Hard-Boiled Egg Salad

• 10 cups (loosely packed) wild and/or bitter greens, such as young chicory, young dandelion greens, arugula, wild arugula, or a mix of any of these
• 2 cloves garlic, peeled and cut in half
• Salt
• Freshly ground black pepper
• 1/3 cup extra-virgin olive oil, or as needed
• 2 tablespoons red-wine vinegar, or more to taste
• 4 hard-boiled eggs (page 17), peeled and cut into quarters lengthwise

1. Pick over the greens, discarding any wilted or yellow leaves.
2. Wash and dry the greens, gently remove them to a salad spinner, and dry them.
3. Rub the inside of a large salad bowl with a clove of garlic and transfer the greens to the bowl.
4. Season the greens with salt and pepper, then drizzle with 1/3 cup olive oil.
5. Toss gently, but well.
6. Sprinkle 2 tablespoons vinegar over the salad and toss well.
7. Taste, and add another light sprinkle of olive oil or vinegar if you like.
8. Add the eggs, toss gently, and serve immediately.

bitter, garlic, salt, freshly ground black pepper, extravirgin olive oil, redwine vinegar, eggs

Taken from www.epicurious.com/recipes/food/views/wild-greens-and-hard-boiled-egg-salad-375066 (may not work)