Salad with herb and egg vinaigrette

Salad with herb and egg vinaigrette

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About this recipe: Handfuls of fresh basil, parsley and chives are combined with hard-boiled eggs to create this homey salad dressing served over lettuce and tomato.

Lynn Lewis

Serves: 4 

  • 1 large head romaine or iceberg lettuce
  • 4 medium tomatoes
  • 1 small red onion, thinly sliced into rings
  • egg vinaigrette
  • 2 medium eggs, hard–boiled
  • 30g each finely chopped fresh basil and fresh flat–leaf parsley
  • 30g chopped chives
  • 2 leaves fresh lemon balm, chopped
  • 2 sprigs marjoram, leaves finely chopped
  • 3 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon lemon juice
  • pinch of sugar
  • salt and freshly ground black pepper

Prep:20min  ›  Ready in:20min 

  1. Tear or chop lettuce into small pieces and place in salad bowl. Halve and core tomatoes; cut into eighths. Arrange around lettuce. Top with onion rings.
  2. To make egg vinaigrette: peel eggs and dice very finely. Combine all the chopped herbs.
  3. Whisk oil, vinegar and lemon juice in a medium bowl until combined. Stir in chopped eggs and herbs. Add sugar and salt and pepper to taste. Drizzle over salad ingredients.

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