Butter Lettuce and Egg Salad
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.
More From Sunset
- Calories: 84
- Calories from fat: 76%
- Protein: 4.2g
- Fat: 7.3g
- Saturated fat: 1.5g
- Carbohydrate: 1.1g
- Fiber: 0.3g
- Sodium: 132mg
- Cholesterol: 127mg
- 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)
- 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.
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