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Butter Lettuce and Egg Salad

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.

Ingredients

  • 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)

Nutrition Information

  • calories 84
  • caloriesfromfat 76 %
  • protein 4.2 g
  • fat 7.3 g
  • satfat 1.5 g
  • carbohydrate 1.1 g
  • fiber 0.3 g
  • sodium 132 mg
  • cholesterol 127 mg

How to Make It

  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.

  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.

  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.