Butter Lettuce and Egg Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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If you don't have blooming herbs for this salad-like the fennel flowers and blue borage blossoms we harvested from the Sunset test garden-buy edible flowers like Johnny-jump-ups or nasturtiums at well-stocked grocery stores. Or just skip them; the salad will still look and taste lovely. Ingredients:
6 large eggs |
1/2 teaspoon kosher salt |
1/4 teaspoon pepper |
1 tablespoon champagne vinegar |
1 teaspoon dijon mustard |
3 tablespoons extra-virgin olive oil |
1 1/2 heads butter lettuce, torn into bite-size pieces (about 6 qts.) |
1/2 cup fresh dill fronds |
3 tablespoons chopped chives |
herb or edible flowers (optional) |
Directions:
1. Put eggs in a medium saucepan, cover with 1 in. water, and bring to a boil. Immediately remove from heat and let sit 9 minutes. Meanwhile, whisk salt, pepper, vinegar, mustard, and oil together.
2. Transfer eggs to a bowl of cold water and let cool a minute. Crack gently all over, then return to water for 5 minutes. Peel and cut or break into quarters.
3. Put lettuce in a large bowl and toss gently but thoroughly with dill, chives, and most of dressing. Add eggs and gently toss again. Top with flowers if you like.
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