Red Romaine Salad with Walnuts and Eggs

Name: Red Romaine Salad with Walnuts and Eggs
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

January 26, 2012

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

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.

TagsSalad Romaine Lettuce Leafy Greens Vegetable Walnut Nut Side Dinner Gluten Free Dairy Free Vegetarian Keto Easy Quick Weeknight Meals 5 Ingredients or Fewer Simmer Cookbooks

Recipe notes

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