Vegetable Salad with Egg
A vibrant, nutrient-packed salad featuring crisp seasonal vegetables and perfectly jammy soft-boiled eggs, finished with a zesty vinaigrette.
Ingredients
- •4 large eggs
- •1 head of romaine lettuce, chopped
- •1 cup cherry tomatoes, halved
- •1 large cucumber, sliced into half-moons
- •1/2 red onion, thinly sliced
- •1/2 cup shredded carrots
- •1/4 cup extra virgin olive oil
- •2 tablespoons apple cider vinegar
- •1 teaspoon Dijon mustard
- •1/2 teaspoon honey
- •Salt and freshly cracked 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 immediately to an ice water bath for 5 minutes, then peel carefully and slice them in half.
- 3
In a large salad bowl, combine the chopped romaine, tomatoes, cucumber, red onion, and shredded carrots.
- 4
In a small jar or bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
- 5
Drizzle the dressing over the vegetables and toss gently to coat evenly.
- 6
Arrange the halved eggs on top of the salad and serve immediately.
💡 Chef tips
- For a heartier salad, add cooked quinoa or chickpeas to increase the protein and fiber content.
- You can hard-boil the eggs up to two days in advance; keep them in their shells in the refrigerator until ready to serve.
- To prevent the salad from wilting, only add the dressing right before you are ready to eat.
✅ How it should turn out
The finished salad should be a colorful medley of crisp, refreshing vegetables contrasted by the creamy, rich texture of the soft-boiled eggs and a bright, tangy dressing.