Not your traditional wedge salad, this one is made with grilled romaine. Eggs and radishes give it texture and freshness.
Ingredients
- 4 large eggs
- 3 tbsp parsley
- 1 tbsp chives
- 1 tbsp white wine vinegar
- 4 tbsp olive oil
- 1 bunch radishes
- 2 romaine hearts
Steps
- In a small saucepan, combine the eggs and enough cold water to cover them. Heat to a boil on high. Remove from heat, cover, and let stand 8 min. Run under cold water until cold, then peel.
- Meanwhile, finely chop the shallot, parsley, and chives. Place in a large bowl with the vinegar and season with salt and pepper. Whisk in 3 tbsp olive oil. Trim and cut each radish into 6 wedges. Coarsely chop the eggs. Quarter each romaine heart lengthwise.
- Grease a grill pan with the remaining oil and heat on high. Grill romaine 1 min. per side, until grill marks appear. Arrange grilled romaine on a platter and top with radishes and egg. Drizzle with vinaigrette. Serve immediately.
Tags
- 20 minutes
- December 2017
- Guiding Stars