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.
6 large eggs
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1 tablespoon Champagne vinegar
1 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
1 1/2 heads butter lettuce, torn into bite-size pieces (about 6 qts.)
1/2 cup fresh dill fronds
3 tablespoons chopped chives
Herb or edible flowers (optional)
How to Make It
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.
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.
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.