-
1
TO MAKE THE GREEN GODDESS DRESSING:
-
2
In a blender or food processor, combine the egg yolks, vinegar, and mustard.
-
3
With the motor still running, slowly drizzle in the oil in a stream, emulsifying the dressing.
-
4
Add the chives, dill, and tarragon to the mixture and blend or process until the herbs are minced.
-
5
Season with the salt.
-
6
Refrigerate for at least 30 minutes, allowing the flavors to blend.
-
7
TO MAKE THE SALAD:
-
8
Preheat the grill to medium-high (350F to 400F).
-
9
In a medium bowl, coat the asparagus and green onions evenly with the oil.
-
10
Place the asparagus and green onions on the grill and cook, turning frequently, about 2 minutes for the onions and 3 to 4 minutes for the asparagus, until crisp-tender.
-
11
Remove from the grill.
-
12
Sprinkle lightly with the salt and set aside to cool to room temperature.
-
13
Once the asparagus and green onions have cooled, slice them on the bias into 1- to 2-inch lengths.
-
14
In a large serving bowl, combine the frisee, mizuna, bacon, asparagus, and onions.
-
15
Add 1/4 cup of the Green Goddess Dressing and toss well; add more dressing if the salad seems dry.
-
16
(The remaining dressing can be stored in the refrigerator for up to 3 days.)
-
17
Arrange the salad on serving plates, top with the hard-boiled eggs, and season with the black pepper.
