Butter Lettuce and Egg Salad

Photo: Iain Bagwell; Styling: Jesse Silver

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.

Yield: Serves 8 to 10
Total:
Recipe from Sunset

More From Sunset

Recipe Time

Total: 40 Minutes

Nutritional Information

Amount per serving
  • 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

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)

Preparation

  1. 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. 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. 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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