Instructions

For the eggs

• Bring a 2-quart pot of water to a boil over high heat. Gently add the eggs, reduce the heat to a simmer, and cook for 7 minutes. Drain immediately and run under cold water until the eggs have cooled completely. Peel and transfer to a medium bowl.
• Carefully pour enough of the pickling liquid over the eggs to cover, leaving the beets behind in the jar. Cover with plastic wrap and refrigerate for at least 24 hours.

For the salad

• Position a rack in the center of the oven and heat the oven to 300°F.
• Spread the honey-glazed pecans on parchment lined rimmed baking sheet. Mist lightly with water and sprinkle the Aleppo pepper evenly over the nuts, gently pressing the pepper to adhere. Bake until aromatic and warmed through, about 5 minutes. Set aside to cool.
• In a mortar and pestle, combine the anchovies, preserved lemons, 2 tsp. of the oil, garlic, and a generous pinch of salt and pepper. Pound the mixture to a paste, transfer to a medium bowl and whisk in the mustard and the vinegar. In a slow, steady stream, whisk in the remaining 1/2 cup oil. Season to taste with salt and pepper.
• In a large bowl, combine the greens, herbs, flowers, kohlrabi, radishes, and pecans and season to taste with salt and pepper. Toss to lightly coat with the vinaigrette and gently transfer to a large serving platter.
• Remove the pickled eggs from the brine and gently pat dry. Halve the eggs lengthwise and sprinkle the cut sides with the flakey sea salt. Arrange the eggs over the greens. Evenly sprinkle the cheese, horseradish, if using, and lemon zest over the salad and serve.