New This Month

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


  1. 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.

  2. 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.

Reviews Add a comment