Recipe information
Yield
serves 4 to 6
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
Preparation
Step 1
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.
Step 2
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.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright Ā© 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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