Vegetable Salad with Egg
A vibrant and nutritious garden salad featuring protein-rich 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
- •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 freshly ground 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 12 minutes. Transfer to an ice bath, peel, and quarter them.
- 2
In a large salad bowl, combine the chopped romaine, cherry tomatoes, cucumber slices, and red onion.
- 3
In a small jar or bowl, whisk together the olive oil, lemon juice, Dijon mustard, oregano, salt, and pepper until emulsified.
- 4
Drizzle the dressing over the vegetables and toss gently to coat evenly.
- 5
Top the salad with the quartered hard-boiled eggs and serve immediately.
💡 Chef tips
- To make this ahead, store the dressing separately and add it just before serving to keep the lettuce crisp.
- Add sliced avocado or toasted sunflower seeds for extra healthy fats and a pleasant crunch.
- For easier peeling, ensure the eggs are at room temperature before boiling and shock them immediately in ice water.
✅ How it should turn out
The salad should be crisp and colorful with a bright, tangy dressing that complements the creamy texture of the perfectly cooked eggs.