Rating: Unrated
0 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Keep your cool this summer by turning off the oven. This delicious green 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.

Everyday Food, July/August 2004

Gallery

Recipe Summary test

prep:
20 mins
total:
20 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

  • 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.

Advertisement

Reviews