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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Reviews (1)

5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
05/03/2014
This salad was delicious! I left out the snap peas and thinly sliced the potatoes and roasted them with the asparagus to add some texture. Rave reviews from guests! Read my full review here: http://theyearofmartha.com/2014/05/03/review-butter-lettuce-salad-with-egg-and-potatoes/