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Gallery Red Romaine Salad with Walnuts and Eggs Recipe Summary Servings: 6
Ingredients Ingredient Checklist 6 large eggs 1 head red-leaf romaine, torn into pieces 1 cup walnut halves, toasted Shallot Vinaigrette Coarse salt and freshly ground pepper
Gallery Red Romaine Salad with Walnuts and Eggs
Recipe Summary Servings: 6
Gallery
Red Romaine Salad with Walnuts and Eggs
Red Romaine Salad with Walnuts and Eggs
Red Romaine Salad with Walnuts and Eggs
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 6 large eggs 1 head red-leaf romaine, torn into pieces 1 cup walnut halves, toasted Shallot Vinaigrette Coarse salt and freshly ground pepper
Directions
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.
Reviews
Add Rating & Review
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All Reviews for Red Romaine Salad with Walnuts and Eggs
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Red Romaine Salad with Walnuts and Eggs
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
