Vegetable Salad with Egg
A vibrant and nutritious garden salad featuring protein-packed hard-boiled eggs and a zesty lemon-herb vinaigrette.
Ingredients
- •4 large eggs
- •1 head romaine lettuce, chopped
- •1 cup cherry tomatoes, halved
- •1 large cucumber, sliced into half-moons
- •1/2 red onion, thinly sliced
- •1/4 cup extra virgin olive oil
- •2 tablespoons fresh lemon juice
- •1 teaspoon Dijon mustard
- •1/2 teaspoon dried oregano
- •Salt and black pepper to taste
Instructions
- 1
Place the eggs in a small saucepan and cover with cold water by an inch; bring to a boil, then remove from heat, cover, and let sit for 10-12 minutes.
- 2
Transfer the eggs to an ice bath to cool completely, then peel and slice them into quarters.
- 3
In a large salad bowl, combine the chopped romaine, cherry tomatoes, cucumber, and red onion.
- 4
In a small jar or bowl, whisk together the olive oil, lemon juice, Dijon mustard, oregano, salt, and pepper until emulsified.
- 5
Drizzle the dressing over the vegetables and toss gently to coat.
- 6
Top the salad with the sliced hard-boiled eggs and serve immediately.
💡 Chef tips
- To make ahead, prepare the vegetables and dressing separately and store in the fridge; add the dressing and eggs just before serving to keep the greens crisp.
- For a heartier salad, add a half-cup of cooked chickpeas or toasted sunflower seeds for extra crunch.
- Use room temperature eggs to prevent the shells from cracking when they hit the boiling water.
✅ How it should turn out
The salad should look bright and colorful with crisp greens, juicy tomatoes, and creamy egg wedges, offering a refreshing, tangy, and savory flavor profile.