Butter-Lettuce Salad with Egg and Potatoes
We like to top this salad with a fried egg, but you could swap in a poached or soft-boiled egg, or even an omelet, if you prefer.
- Total Time:
- Servings: 4
Photography: Alpha Smoot
- 1 pound baby (golf-ball-size) potatoes
- Coarse salt and freshly ground pepper
- 8 ounces sugar snap peas, trimmed and halved on the bias
- 1 pound white or green asparagus (peeled, if white), tough stems trimmed, cut into 2-inch pieces
- 1 stick unsalted butter
- 2 tablespoons fresh lemon juice (from 1 lemon)
- 1/4 teaspoon sugar
- 1 to 2 heads butter lettuce, such as Boston or Bibb, leaves separated, large ones torn into 2-inch pieces (about 12 ounces)
- 4 large eggs, fried
- 1/4 cup snipped fresh chives (from 1 bunch), for serving
Cover potatoes with 2 inches of water in a pot and bring to a boil; add salt. Cook until potatoes are easily pierced with the tip of a sharp knife, about 10 minutes. Remove with a slotted spoon. Add snap peas and asparagus to pot, and boil until crisp-tender, about 2 minutes; drain. Slice potatoes into 1/4-inch-thick rounds.
Melt butter in a saucepan. Remove from heat and whisk in lemon juice and sugar; season with salt and pepper. Divide lettuce and vegetables among 4 plates. Drizzle with warm dressing, and top each with an egg. Season with salt and pepper; sprinkle with chives.