Egg and lettuce salad
This Egg and Lettuce Salad combines hard-boiled eggs with fresh lettuce and parsley, topped with a tangy vinegar and olive oil dressing. It's a refreshing dish, ideal for a light meal or side.
Cook time 10 min
Prep time 20 min
Ingredients:
4 eggs1/3 cup vinegar
1/4 cup olive oil
4 cups lettuce
1/2 bunch fresh parsley
The Egg and Lettuce Salad is a delightful and nutritious dish that combines the richness of eggs with the fresh flavors of parsley and the zesty punch of parmesan cheese. This salad is perfect for a light lunch or a healthy dinner option. Follow this simple recipe to create a refreshing and wholesome meal.
Instructions:
1.1 Place the eggs in a medium-sized saucepan and cover them with cold water. Ensure the water level is about an inch above the eggs.
1.2 Bring the water to a rolling boil over medium-high heat.
1.3 Once boiling, remove the pan from the heat and cover it with a lid. Let the eggs sit in the hot water for about 10-12 minutes.
1.4 Drain the hot water and put the eggs in an ice-water bath to cool them quickly. Once cooled, peel and slice the eggs into quarters or slices.
2.1 In a small mixing bowl, combine 1/3 cup vinegar and 1/4 cup olive oil.
2.2 Whisk together until the mixture is emulsified and smooth.
2.3 Season with salt and pepper to taste, and set aside.
3.1 Rinse the lettuce under cold water and dry thoroughly, either by using a salad spinner or patting it down with paper towels.
3.2 Tear or chop the lettuce into bite-sized pieces and place them in a large salad bowl.
3.3 Wash and finely chop the fresh parsley. Add it to the bowl with the lettuce.
4.1 Add the sliced eggs to the bowl with the lettuce and parsley.
4.2 Drizzle the prepared dressing over the salad.
4.3 Gently toss all the ingredients together until everything is evenly coated with the dressing.
5.1 If desired, sprinkle shaved Parmesan cheese on top of the salad for added flavor.
6.1 Divide the salad among individual plates or serve it in the large bowl.
6.2 Enjoy immediately while fresh!
This Egg and Lettuce Salad is a quick and easy meal that offers a perfect balance of flavors and textures. With the richness of eggs, the freshness of parsley, and the tanginess of vinegar, it's sure to be a hit at your dining table. Enjoy it as a standalone dish or pair it with your favorite protein for a more substantial meal.
Egg and lettuce salad FAQ:
To boil the eggs perfectly, place them in a saucepan and cover with cold water, about an inch above the eggs. Bring to a rolling boil, then remove from heat, cover, and let sit for 10-12 minutes before cooling in ice water.
Store any leftover salad in an airtight container in the refrigerator. For best quality, consume within 1-2 days, although the lettuce may wilt over time.
Yes, you can substitute the vinegar with lemon juice or another type of vinegar like balsamic or apple cider. Olive oil can be replaced with another oil like canola or avocado oil, depending on your preference.
Crisp varieties such as Romaine, Iceberg, or Butter lettuce work well for this salad, offering texture and fresh flavor.
To check for doneness, after boiling, an egg should feel firm but not rubbery. You can also crack one open to confirm if you prefer a hard-boiled or slightly softer yolk.
Cooking Tips:
- For perfectly hard-boiled eggs, place the eggs in a saucepan and cover with cold water. Bring the water to a boil, then reduce the heat to low and simmer for about 10-12 minutes. Immediately transfer the eggs to an ice bath to cool before peeling.
- Use fresh, high-quality olive oil for a more flavorful dressing.
- Chop the parsley finely to evenly distribute its flavor throughout the salad.
- Gently toss the lettuce with the dressing to avoid bruising the leaves.
Nutrition Facts
6 ServingsCalories 60kcal
Protein 4.95g
Carbohydrates 2.16g
Fiber 0.80g
Sugar 0.55g
Fat 13g
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