Vegetable Salad with Egg
A vibrant, nutrient-packed salad featuring crisp seasonal vegetables and perfectly jammy soft-boiled eggs, finished with a bright lemon-herb vinaigrette.
Ingredients
- •4 large eggs
- •1 head romaine lettuce, chopped
- •1 cup cherry tomatoes, halved
- •1 large cucumber, sliced
- •1/2 red onion, thinly sliced
- •1/2 cup shredded carrots
- •1/4 cup extra virgin olive oil
- •2 tablespoons fresh lemon juice
- •1 teaspoon Dijon mustard
- •1 tablespoon fresh parsley, chopped
- •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 7 minutes for a jammy yolk.
- 2
Transfer the eggs to an ice water bath for 5 minutes, then peel carefully and set aside.
- 3
In a large salad bowl, combine the chopped romaine, cherry tomatoes, cucumber, red onion, and shredded carrots.
- 4
In a small jar or bowl, whisk together the olive oil, lemon juice, Dijon mustard, parsley, salt, and pepper until emulsified.
- 5
Drizzle the dressing over the vegetables and toss gently to coat evenly.
- 6
Slice the peeled eggs in half and arrange them on top of the salad before serving.
💡 Chef tips
- For easier peeling, ensure the eggs are cold from the fridge when you drop them into the boiling water.
- You can make the dressing up to 2 days in advance and store it in the refrigerator; just give it a good shake before using.
- Add toasted sunflower seeds or walnuts for an extra crunch and healthy fats.
✅ How it should turn out
The finished salad is a beautiful display of fresh colors with a crisp texture, offering a harmonious balance of zesty, tangy dressing and the rich, creamy flavor of the soft-boiled eggs.