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Spring Salad with Eggs
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Spring Salad with Eggs

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4
Course: Side Dish, Main Course, Salad, Others
Cuisine: American, International, Vegetarian, gluten-free

Ingredients

  • 3-4 egg peeled and quartered, hard-boiled
  • 1 avocado diced, half, Hass variety
  • 12 red cherry tomatoes halved, or yellow cherry tomatoes
  • 5 cups lettuce about 1pound, washed and dried, mixed greens
  • 3 tablespoons red onion quick-pickled
  • 3 tablespoons radishes sweet & sour pickled
  • 2 lices Bacon optional
For the vinaigrette
  • 2 tablespoons vinegar or substitute white-wine vinegar, pickling
  • 2 teaspoons Dijon mustard
  • 1/4 cup extra-virgin olive oil
  • kosher salt
  • black pepper fresh ground

Instructions

    Cup of Yum
  1. Hard boil the eggs: Place room temperature eggs in a large saucepan. Cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit 12 minutes. Transfer eggs to a colander and run under cold water for a minute to stop the cooking (and prevent the nasty green ring). Peel and quarter them. Set aside.
  2. If using bacon: Cut into lardons (inch wide strips) and cook until crisp. Drain on paper towels. Set aside.
  3. Make the vinaigrette: In a small bowl or glass jar combine the mustard, vinegar, and a pinch of salt and pepper. Add oil in a slow, steady stream, whisking until emulsified.
  4. In a large salad bowl, add the salad greens, avocado, tomatoes, bacon (if using), pickled onions and radishes. Drizzle just enough vinaigrette to moisten and toss until combined. Top with eggs.