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Gallery Green Salad with Hard-Cooked Eggs Recipe Summary prep: 20 mins total: 20 mins Servings: 4
Ingredients Ingredient Checklist 1 large head romaine lettuce (1 pound) 1 pint halved grape tomatoes 3 stalks thinly sliced celery 6 ounces cubed dill-flavored Havarti cheese (about 1 1/2 cups) 1 tablespoon Dijon mustard 3 tablespoons fresh lemon juice 1/4 cup olive oil Coarse salt and ground pepper for seasoning Hard-Cooked Eggs
Cook’s Notes HARD-COOKED EGGS: Place 4 large eggs in a small saucepan; cover with water by 1 inch. Bring to a boil, and immediately remove from heat. Let stand, covered, 12 minutes. Drain; rinse under cold water until cool. Peel eggs; quarter lengthwise.
Gallery Green Salad with Hard-Cooked Eggs
Recipe Summary prep: 20 mins total: 20 mins Servings: 4
Gallery
Green Salad with Hard-Cooked Eggs
Green Salad with Hard-Cooked Eggs
Green Salad with Hard-Cooked Eggs
Recipe Summary prep: 20 mins total: 20 mins Servings: 4
Recipe Summary
prep: 20 mins total: 20 mins
Servings: 4
prep: 20 mins
total: 20 mins
prep:
20 mins
total:
Servings: 4
4
Ingredients
Ingredients
- 1 large head romaine lettuce (1 pound) 1 pint halved grape tomatoes 3 stalks thinly sliced celery 6 ounces cubed dill-flavored Havarti cheese (about 1 1/2 cups) 1 tablespoon Dijon mustard 3 tablespoons fresh lemon juice 1/4 cup olive oil Coarse salt and ground pepper for seasoning Hard-Cooked Eggs
Directions
Cut romaine lettuce into bite-size pieces; place in a large bowl. Add grape tomatoes, celery, and cubed dill-flavored Havarti cheese.
In a small bowl, whisk together Dijon mustard and fresh lemon juice; whisk in olive oil in a steady stream until emulsified. Season with coarse salt and ground pepper.
Pour dressing over salad, and toss to combine. Serve topped with hard-cooked eggs. (See cook’s note.)
Cook’s Notes HARD-COOKED EGGS: Place 4 large eggs in a small saucepan; cover with water by 1 inch. Bring to a boil, and immediately remove from heat. Let stand, covered, 12 minutes. Drain; rinse under cold water until cool. Peel eggs; quarter lengthwise.
Cook’s Notes
HARD-COOKED EGGS: Place 4 large eggs in a small saucepan; cover with water by 1 inch. Bring to a boil, and immediately remove from heat. Let stand, covered, 12 minutes. Drain; rinse under cold water until cool. Peel eggs; quarter lengthwise.
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All Reviews for Green Salad with Hard-Cooked Eggs
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All Reviews for Green Salad with Hard-Cooked Eggs
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Most Helpful Most Positive Least Positive Newest
