Food & Cooking Recipes Salad Recipes Bibb Lettuce Salad with Horseradish Dressing 3.2 (40) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 20 mins Servings: 4 The vinaigrette and hard-cooked eggs can be made ahead to cut down on day-of prep time. Ingredients 2 large eggs 2 tablespoons prepared horseradish 2 tablespoons champagne vinegar or white-wine vinegar 2 teaspoons honey 1 teaspoon Dijon mustard ½ teaspoon coarse salt ⅛ teaspoon freshly ground pepper ¼ cup extra-virgin olive oil 2 large heads Bibb lettuce, torn into 1 ½-inch pieces Directions 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. 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. Print