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Under 30 Minutes

Bibb Lettuce Salad with Horseradish Dressing


The vinaigrette and hard-cooked eggs can be made ahead to cut down on day-of prep time.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Martha Stewart Living, May 2009


  • 2 large eggs
  • 2 tablespoons prepared horseradish
  • 2 tablespoons champagne vinegar or white-wine vinegar
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon coarse salt
  • 1/8 teaspoon freshly ground pepper
  • 1/4 cup extra-virgin olive oil
  • 2 large heads Bibb lettuce, torn into 1 1/2-inch pieces


  1. Place eggs in a small pot, and cover with cold water by 1 1/2 inches. Bring to a boil, then remove from heat. Cover, and let stand for 12 minutes. Rinse with cold water, peel, and chop.

  2. Combine horseradish, vinegar, honey, mustard, salt, and pepper in a small bowl. Add oil in a slow, steady stream, whisking until emulsified. Arrange lettuce on a serving platter, sprinkle with chopped egg, and drizzle with vinaigrette. Serve immediately.

Reviews Add a comment

  • Treatlady
    13 MAR, 2009
    WOW! What a treat,just the BEST!