Fresh mixed vegetables with honey mustard dressing, a hard boiled egg and a slice of sourdough, grilled to perfection. This easy side salad or quick lunch will be on your table in about 15 minutes.
BE PICTURED IN; CHARACTERIZED IN:
Crunchy romaine or iceberg, slightly bitter escarole or radicchio, soft Bibb or Boston lettuce, and flavorful arugula or baby kale—all dressed in a homemade honey-mustard vinaigrette—need very little more.
Make hard boiled or jam boiled eggs and toast some bread on the stove. Put them on top of your veggies and you’ve got an appealing salad that you can serve alone as a light meal. If you happen to be grilling or roasting a chicken, this salad makes an excellent side dish too.
How (and why) to cook bread on the stove
Instead of popping the bread in the toaster, make the toast for this salad extra special by grilling it on the stovetop.
Brushed with olive oil, the bread turns golden and crunchy on the outside but remains deliciously chewy in the center when cooked in a hot pan on the stove. If you have an outdoor grill, then by all means roast it outside.
I like to use sourdough bread for its tangy flavor, but you can use thick slices of baguette or slices of any rustic bread.
The general rule of thumb for cooking hard-boiled eggs is to place them in slightly boiling water and wait 10 minutes, starting at the point you place the eggs in the water. This should yield a yolk that is fully cooked, pale, and almost dry.
But my personal sweet spot for boiled eggs is 8 minutes. At this point, the yolk is mostly cooked, but still a bit soft in the center, and it’s light yellow. If you fancy a yolk with jam, cook the eggs for six to seven minutes.
Have a bowl of ice water ready and wait before adding the eggs to the boiling water so you can stop cooking once they are to your liking. Eggs with jam will keep in the fridge in their shell for up to two days, while hard-boiled eggs will keep for four days or more.
Need more lettuce in your life? We’ve got you covered!
- If you want all the veggies, this Spring Vegetable Salad is for you!
- Roasted radishes make a crunchy salad that pairs beautifully with salty feta.
- Add some sweetness to this Strawberry Feta Watercress Salad.
- Need something quick, easy and full of flavor? Radicchio Salad with Green Olives, Chickpeas and Parmesan hits the spot!
Mixed green salad with honey mustard, eggs and toast
This salad is the perfect grab-and-go lunch. Divide between four containers and wait until you get to work to add the dressing. Four weekday lunches prepared in about 15 minutes – yes please!
ingredients
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4 big eggs
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4 slices (1/2 inch thick) Rustic Sour Dough Bread
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2 tablespoon olive oil
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above 1 lb mixed greensuch as baby romaine, frisee, radicchio, rocket or baby kale
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3 to 4 tablespoon Honey mustard dressingstore bought or homemade (to taste)
method
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Boil eggs:
Place a bowl of ice water nearby. You will add the eggs after they finish cooking.
Bring a large pot of water to a boil over high heat. Using a slotted spoon, carefully lower the eggs into the water, making sure they are completely submerged. Cook them for 6 to 7 minutes at a constant bubble for eggs with jam or 8 minutes for hard-boiled eggs.
Using a slotted spoon, transfer them to the bowl of ice water and let sit for 10 minutes while you prep the veggies and toast the bread. Once cool, peel the eggs and cut in half lengthways.
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Make the toasts:
Brush the bread slices on both sides with olive oil. Heat a cast-iron skillet or griddle over medium-high heat until hot. Add the bread slices and bake 1 to 2 minutes per side or until browned and toasted on the outside but still chewy in the center. If using a grill pan, use a spatula to press the bread into the pan to create grill marks.
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Serve and finish the salad:
In a large bowl, combine the vegetables. Mix with 3 to 4 tablespoons dressing or season to taste. Divide among 4 plates and top each salad with 2 egg halves. Sprinkle the eggs with salt and pepper and drizzle with a little more dressing. Serve with toasted bread, drizzle with more dressing if you like.
| nutritional information (per serving) | |
|---|---|
| 404 | calories |
| 20g | Fat |
| 43g | carbohydrates |
| 16g | protein |
