lapostaegg.jpgCan your chicken do this? 

La Posta’s can. 

Here is a magnificent salad I enjoyed on Bastille Day, thanks to the kitchen of Katherine Stern, that involved a layer of house-cured King salmon (incredibly rich and buttery), topped with Little Gem lettuces in a creme fraiche vinaigrette dotted with slivers of radish and then topped with the most delicious softly hard-boiled egg I’ve ever tasted.