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Ingredients
- 6 large eggs
- 1 head red-leaf romaine, torn into pieces
- 1 cup walnut halves, toasted
- Basic Vinaigrette (page 628)
- Coarse salt and freshly ground pepper
Method
- Put the eggs in a medium saucepan of water; bring to a boil.
- After 2 minutes, cover; turn off heat.
- Let stand 6 minutes.
- Let cool in an ice-water bath.
- Drizzle the lettuce and walnuts in a bowl with 5 tablespoons vinaigrette (or to taste); toss.
- Peel the eggs; halve.
- Serve on top of the salad.
- Season with salt and pepper.