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Red Romaine Salad with Walnuts and Eggs

Recipe information

  • Yield

    serves 4 to 6

Ingredients

6 large eggs
1 head red-leaf romaine, torn into pieces
1 cup walnut halves, toasted
Basic Vinaigrette (page 628)
Coarse salt and freshly ground pepper

Preparation

  1. Step 1

    Put the eggs in a medium saucepan of water; bring to a boil. After 2 minutes, cover; turn off heat. Let stand 6 minutes. Let cool in an ice-water bath.

    Step 2

    Drizzle the lettuce and walnuts in a bowl with 5 tablespoons vinaigrette (or to taste); toss. Peel the eggs; halve. Serve on top of the salad. Season with salt and pepper.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsSaladRomaineLettuceLeafy GreensVegetableWalnutNutSideDinnerGluten FreeDairy FreeVegetarianKetoEasyQuickWeeknight Meals5 Ingredients or FewerSimmerCookbooks
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