Red Romaine Salad with Walnuts and Eggs
This crunchy walnut-and-red-lettuce salad combines classic flavors, and is just right for a light lunch or served on the side with a larger meal.
- Servings: 6
Source: Martha Stewart Living, July 2004
- 6 large eggs
- 1 head red-leaf romaine, torn into pieces
- 1 cup walnut halves, toasted
- Shallot Vinaigrette
- Coarse salt and freshly ground pepper
Put 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.
Drizzle lettuce and walnuts in a bowl with 5 tablespoons vinaigrette (or to taste); toss. Peel eggs; halve. Serve on top of salad. Season with salt and pepper.