Skip to main content

Salads

Wedge Salad with Eggs and Herbs
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
+ Add to Shopping List
Wedge Salad with Eggs and Herbs

Wedge Salad with Eggs and Herbs

Wedge Salad with Eggs and Herbs
Two Stars Guiding Stars
  • Servings:Serves 4
  • Prep Time:12 minutes
  • Cook Time:8 minutes
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

 
 
 
 
 
 
 
 
loading