Photo: Iain Bagwell; Styling: Jesse Silver
Total Time
40 Mins
Yield
Serves 8 to 10

If you don't have blooming herbs for this salad--like the fennel flowers and blue borage blossoms we harvested from the Sunset test garden--buy edible flowers like Johnny-jump-ups or nasturtiums at well-stocked grocery stores. Or just skip them; the salad will still look and taste lovely.

How to Make It

Step 1

Put eggs in a medium saucepan, cover with 1 in. water, and bring to a boil. Immediately remove from heat and let sit 9 minutes. Meanwhile, whisk salt, pepper, vinegar, mustard, and oil together.

Step 2

Transfer eggs to a bowl of cold water and let cool a minute. Crack gently all over, then return to water for 5 minutes. Peel and cut or break into quarters.

Step 3

Put lettuce in a large bowl and toss gently but thoroughly with dill, chives, and most of dressing. Add eggs and gently toss again. Top with flowers if you like.

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