Bibb Lettuce Salad with Horseradish Dressing

Prep Time:
10 mins
Total Time:
20 mins

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


  • 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

  • teaspoon freshly ground pepper

  • ¼ cup extra-virgin olive oil

  • 2 large heads Bibb lettuce, torn into 1 ½-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.

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