Egg Salad On Romaine Recipes

ROMAINE SALAD WITH BACON AND HARD-BOILED EGGS

Steps:

• Hard-Boil EGGS: Cover eggs with cold water by 1 inchin a small heavy saucepan and bring to boil, partially cover with lid.
• Reduce heat to low and cook eggs, cover completely, 10 minutes.
• Transfer eggs with a slotted spoon to a bowl of cold water to stoping the cooking.
• Let stand until cool enough to handle.
• Cook Bacon: While eggs are simmering, Cook bacon in a heavy 10-inch skillet over moderate heat, stirring,until crisp,about 8 minutes.
• Transfer bacon to paper towels to drain.
• Leaving rendered fat in skillet.
• Make Salad: Peel eggs and finely chop.
• Put Romaine and Eggs in a serving bowl.
• Add oil and shallots to fat in skillet and cook over moderate heat,stirring,until shallots is softened,about 2 minutes.
• Add vinegar and salt and boil, swirling skillet,10 seconds.
• Pour hot dressing over romaine and egg and toss to combine.
• Add bacon and toss salad, then season with salt and pepper.
• Serve HOT.

ROMAINE SALAD WITH BACON AND HARD-BOILED EGGS

Steps:

• Hard-boil eggs:
• Cover eggs with cold water by 1 inch in a small heavy saucepan and bring to a boil, partially covered with lid. Reduce heat to low and cook eggs, covered completely, 10 minutes. Transfer eggs with a slotted spoon to a bowl of cold water to stop cooking and let stand until cool enough to handle, about 2 minutes.
• Make salad:
• While eggs are simmering, cook bacon in a 10-inch heavy skillet over moderate heat, stirring, until crisp, about 8 minutes. Transfer bacon with a slotted spoon to paper towels to drain, leaving rendered fat in skillet.
• Peel eggs and finely chop.
• Put romaine and egg in a serving bowl.
• Add oil and shallot to fat in skillet and cook over moderate heat, stirring, until shallot is softened, about 2 minutes. Add vinegar and salt and boil, swirling skillet, 10 seconds. Pour hot dressing over romaine and egg and toss to combine. Add bacon and toss salad, then season with salt and pepper.

EGG AND POTATO SALAD WITH TARRAGON AND WALNUTS ON ROMAINE (COS)

Steps:

• In a large saucepan, over high heat, bring potatoes and enough water to cover to a boil. Reduce heat to low, and simmer 15-20 minutes. Drain potatoes, let cool to room temperature.
• In a large saucepan, gently place eggs and fill with water to 1-inch above the eggs. Bring to a boil, then remove from heat and cover tightly for 15 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water and let stand 5 minutes to cool. Peel eggs and coarsely chop.
• Combine eggs and remaining salad ingredients in a large bowl with a wooden spoon, until well combined. Chill, covered tightly, until serving.
• To serve, rinse lettuce of choice and spin dry or dry between paper towels. Arrange one leaf of romaine (Cos) on each salad plate (or divide arugula among the plates), then top with a scoop of the egg and potato salad. Sprinkle some chopped walnuts on top.

ROMAINE CAESAR SALAD

Steps:

• Slice eggs in half; remove yolks. Refrigerate whites for another use. In a blender or food processor, combine the lemon juice, vinegar, anchovy, mustard, garlic, Worcestershire sauce, pepper, salt and egg yolks; cover and process until blended. While processing, gradually add oil in a steady stream. Cover and refrigerate for 1 hour., In a salad bowl, combine the romaine, Parmesan cheese and croutons. Drizzle with dressing; toss to coat. Serve immediately.

CRUNCHY ROMAINE SALAD WITH EGGS AND CROUTONS

Steps:

• Mix romaine lettuce with eggs, croutons and mozzarella cheese.
• Drizzle with ranch dressing.

RED ROMAINE SALAD WITH WALNUTS AND EGGS

Steps:

• Put eggs in a medium saucepan of water; bring to a boil. After 2 minutes, cover; turn off heat. Let stand 6 minutes. Let cool in an ice-water bath.
• Drizzle lettuce and walnuts in a bowl with 5 tablespoons vinaigrette (or to taste); toss. Peel eggs; halve. Serve on top of salad. Season with salt and pepper.