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Wedge Salad with Eggs and Herbs

Two Stars Guiding Stars

  • Servings:

    Serves 4 as an appetizer

  • Prep Time:

    12 minutes

  • Cook Time:

    8 minutes

Ingredients

Made with grilled romaine, this is not your traditional wedge salad. Eggs and radishes give it texture and freshness.
4 large eggs
1 shallot
3 Tbsp. parsley
1 Tbsp. chives
1 Tbsp. white wine vinegar
4 Tbsp. olive oil, divided
1 bunch radishes
2 romaine hearts
Wedge Salad with Eggs and Herbs

Directions

1. In a small saucepan, combine eggs and enough cold water to cover them. Heat to a boil on high. Remove from heat, cover, and let stand 8 minutes. Run under cold water until cold, then peel.
2. Meanwhile, finely chop shallot, parsley, and chives. Place in a large bowl with vinegar and season with salt and pepper. Whisk in 3 tablespoons olive oil. Trim and cut each radish into 6 wedges. Coarsely chop eggs. Quarter each romaine heart lengthwise.
3. Grease a grill pan with remaining 1 tablespoon oil and heat on high. Grill romaine 1 minutes per side, until grill marks appear. Arrange grilled romaine on a platter and top with radishes and egg. Drizzle with vinaigrette. Serve immediately.
Source: Hannaford fresh Magazine, May-June 2023

Nutrition

Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 253 kcal (13%)
Calories from Fat 171 kcal (0%)
Total Fat 19 g (29%)
Saturated Fat 4 g (20%)
Cholesterol 186 mg (62%)
Sodium 100 mg (4%)
Total Carbohydrates 13 g (4%)
Dietary Fiber 7 g (28%)
Protein 11 g (18%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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