SALAD — BABY ROMAINE

Spring Chopped Salad

Healthy Salad Vegetarian

Prep: 10 minutes

Cook: 10 minutes

Serves: 4-6

Recipe from Salad Love by Liza Cannata: In my opinion, chopped salads are infinitely better than regular salads. I think it is because you a little of everything in every bite. Healthy, fresh and delicious, this chopped salad has romaine, radicchio, cucumbers, carrots, English peas, radishes, egg and a little feta tossed with a sherry wine vinaigrette.

Ingredients

3 eggs
2 heads Baby Romaine, trimmed, washed and sliced into ½-inch pieces
½ head radicchio, cored and chopped
1 bunch baby carrots, peeled and diced
¾ cup fresh shelled English peas
1 bunch easter egg radishes, trimmed and diced
½ cup crumbled feta or grated sharp white cheddar
For the Sherry Wine Vinaigrette
1 tablespoon minced shallot
2 tablespoons sherry wine vinegar
2 teaspoons Dijon mustard
½ teaspoon sugar
¼ cup extra-virgin olive oil
¼ teaspoon salt
freshly ground black pepper

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Baby Romaine

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Preparation

Place the eggs in a small pot and cover with cold water by 1 inch. Place the pot over medium heat and bring the water to a boil, cover the pot, reduce the heat to medium and cook for 6 minutes.
When eggs are done, use a slotted spoon to transfer them to a large bowl of ice water and let them cool for a few minutes. Peel each egg and dice into small pieces (I like to use an egg slicer both directions.)
Meanwhile, place the lettuce in a large salad bowl. Add the radicchio, carrots, radishes, peas and chopped egg and toss to mix well.
Make the Vinaigrette: Place the minced shallots in a jar with a tight fitting lid and cover with the vinegar. Set aside for 5-10 minutes. Add the Dijon, sugar, olive oil, salt and pepper and shake vigorously until well combined.
Add about half of the vinaigrette to the salad and toss to coat. Add additional vinaigrette to preference and toss again. Season to taste with salt and pepper.