Red Romaine Salad With Walnuts And Eggs Recipe

Ingredients

6 large eggs

1 head red-leaf romaine, torn into pieces

1 cup walnut halves, toasted

Shallot Vinaigrette

Coarse salt and freshly ground pepper

Preparation

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.