Green Salad with Hard-Cooked Eggs

Name: Green Salad with Hard-Cooked Eggs
Prep time: 20 min
Total time: 20 min
Ingredients: 1 large head romaine lettuce (1 pound); 1 pint halved grape tomatoes; 3 stalks thinly sliced celery; 6 ounces cubed dill-flavored Havarti cheese (about 1 ½ cups); 1 tablespoon Dijon mustard; 3 tablespoons fresh lemon juice; 0.25 cup olive oil; Coarse salt and ground pepper for seasoning; Hard-Cooked Eggs

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By

Martha Stewart Test Kitchen

Updated on September 2, 2020

Prep Time:

20 mins

Total Time:

20 mins

Servings:

4

Keep your cool this summer by turning off the oven. This delicious green salad topped with cubes of Havarti cheese and slices of hard-cooked eggs is easy to make, and hearty enough to serve as a main course.

Ingredients

1 large head romaine lettuce (1 pound)
1 pint halved grape tomatoes
3 stalks thinly sliced celery
6 ounces cubed dill-flavored Havarti cheese (about 1 ½ cups)
1 tablespoon Dijon mustard
3 tablespoons fresh lemon juice
¼ cup olive oil
Coarse salt and ground pepper for seasoning
Hard-Cooked Eggs

Directions

Cut romaine lettuce into bite-size pieces; place in a large bowl. Add grape tomatoes, celery, and cubed dill-flavored Havarti cheese.
In a small bowl, whisk together Dijon mustard and fresh lemon juice; whisk in olive oil in a steady stream until emulsified. Season with coarse salt and ground pepper.
Pour dressing over salad, and toss to combine. Serve topped with hard-cooked eggs. (See cook's note.)

Cook's Notes

HARD-COOKED EGGS: Place 4 large eggs in a small saucepan; cover with water by 1 inch. Bring to a boil, and immediately remove from heat. Let stand, covered, 12 minutes. Drain; rinse under cold water until cool. Peel eggs; quarter lengthwise.

Originally appeared: Everyday Food, July/August 2004