RED ROMAINE SALAD WITH WALNUTS AND EGGS

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Red Romaine Salad with Walnuts and Eggs image

Categories     Salad     Egg     Walnut     Boil

Yield serves 4 to 6

Number Of Ingredients 5

6 large eggs
1 head red-leaf romaine, torn into pieces
1 cup walnut halves, toasted
Basic Vinaigrette (page 628)
Coarse salt and freshly ground pepper

Steps:

  • Put the eggs in a medium saucepan of water; bring to a boil. After 2 minutes, cover; turn off heat. Let stand 6 minutes. Let cool in an ice-water bath.
  • Drizzle the lettuce and walnuts in a bowl with 5 tablespoons vinaigrette (or to taste); toss. Peel the eggs; halve. Serve on top of the salad. Season with salt and pepper.

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