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Green Salad with Hard-Cooked Eggs


Keep your cool this summer by turning off the oven -- This delicious salad topped with cubes of Havarti cheese and slices of hard-cooked eggs is easy to make, and hearty enough to serve as a main course.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, July/August 2004


  • 1 large head romaine lettuce (1 pound)
  • 1 pint halved grape tomatoes
  • 3 stalks thinly sliced celery
  • 6 ounces cubed dill-flavored Havarti cheese (about 1 1/2 cups)
  • 1 tablespoon Dijon mustard
  • 3 tablespoons fresh lemon juice
  • 1/4 cup olive oil
  • Coarse salt and ground pepper for seasoning
  • Hard-Cooked Eggs


  1. Cut romaine lettuce into bite-size pieces; place in a large bowl. Add grape tomatoes, celery, and cubed dill-flavored Havarti cheese.

  2. In a small bowl, whisk together Dijon mustard and fresh lemon juice; whisk in olive oil in a steady stream until emulsified. Season with coarse salt and ground pepper.

  3. Pour dressing over salad, and toss to combine. Serve topped with hard-cooked eggs. (See cook's note.)

Cook's Notes

HARD-COOKED EGGS: Place 4 large eggs in a small saucepan; cover with water by 1 inch. Bring to a boil, and immediately remove from heat. Let stand, covered, 12 minutes. Drain; rinse under cold water until cool. Peel eggs; quarter lengthwise.

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