Butter Lettuce and Egg Salad

Name: Butter Lettuce and Egg Salad
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: Global
Ingredients: 6 liters 1/2 heads butter lettuce, torn into bite-size pieces (about; 1 Tbsp Champagne vinegar; 3 Tbsps chopped chives; 1 teaspoon Dijon mustard; 118 milliliters fresh dill fronds; 6 larges eggs; 1 teaspoons kosher salt; 3 Tbsps extra-virgin olive oil; 0 teaspoons pepper

Butter Lettuce and Egg Salad might be just the main course you are searching for. This recipe covers 34% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 188 calories, 14g of protein, and 10g of fat each. If you have eggs, dijon mustard, chives, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes roughly 40 minutes. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Put eggs in a medium saucepan, cover with 1 in. water, and bring to a boil. Immediately remove from heat and let sit 9 minutes. Meanwhile, whisk salt, pepper, vinegar, mustard, and oil together.

Ingredients you will need

Mustard

Vinegar

Pepper

Water

Egg

Salt

Cooking Oil

Equipment you will use

Sauce Pan

Whisk

Transfer eggs to a bowl of cold water and let cool a minute. Crack gently all over, then return to water for 5 minutes. Peel and cut or break into quarters.

Ingredients you will need

Water

Egg

Equipment you will use

Bowl