Salad with herb and egg vinaigrette
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3 people made this
Handfuls of fresh basil, parsley and chives are combined with hard-boiled eggs to create this homey salad dressing served over a cos lettuce and tomato salad.
1 large head cos or iceberg lettuce
4 medium tomatoes
1 small red onion, thinly sliced into rings
2 medium eggs, hard–boiled
½ cup (30g) each finely chopped fresh basil and fresh flat–leaf parsley
½ cup (30g) chopped chives
2 leaves fresh lemon balm, chopped
2 sprigs marjoram, leaves finely chopped
3 tablespoons olive oil
1 tablespoon white wine vinegar
1 tablespoon lemon juice
pinch of sugar
salt and freshly ground black pepper
- Tear or chop lettuce into small pieces and place in salad bowl. Halve and core tomatoes; cut into eighths. Arrange around lettuce. Top with onion rings.
- To make egg vinaigrette: peel eggs and dice very finely. Combine all the chopped herbs.
- Whisk oil, vinegar and lemon juice in a medium bowl until combined. Stir in chopped eggs and herbs. Add sugar and salt and pepper to taste. Drizzle over salad ingredients.
Makes a lovely salad, everyone enjoyed it!
- 30 Sep 2011
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