RED ROMAINE SALAD WITH WALNUTS AND EGGS

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Red Romaine Salad with Walnuts and Eggs image

This crunchy walnut-and-red-lettuce salad combines classic flavors, and is just right for a light lunch or served on the side with a larger meal.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 5

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

Steps:

  • Put 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 lettuce and walnuts in a bowl with 5 tablespoons vinaigrette (or to taste); toss. Peel eggs; halve. Serve on top of salad. Season with salt and pepper.

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