Salad with herb and egg vinaigrette
(1)
20 minutes
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.
Lynn Lewis
3 people made this
Ingredients
Serves: 4
- 1 large head cos or iceberg lettuce
- 4 medium tomatoes
- 1 small red onion, thinly sliced into rings
- egg vinaigrette
- 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
Directions
Preparation:20min ›
Ready in:20min
- 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.
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Reviews and Ratings
Global Ratings:
(1)
Reviews in English (1)
0
Makes a lovely salad, everyone enjoyed it! - 30 Sep 2011