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Mixed Lettuce Salad with Cucumber Herb Vinaigrette
Ellen Ecker Ogden
“Oak leaf and baby romaine lettuces are so tender they're best eaten straight from the garden or at least within a day or two of picking. Mild and delicate, they pair wonderfully with peppery radishes and chopped hard-boiled eggs in this easy salad.”
1 small cucumber, peeled, seeded and chopped
¼ cup extra-virgin olive oil
2 tablespoons red-wine vinegar
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1 tablespoon nonfat or low-fat plain yogurt
1 teaspoon Dijon mustard
1 teaspoon prepared horseradish
1 teaspoon sugar
½ teaspoon salt
½ small clove garlic
Pinch of salt
2 cups Red Oak or other red leaf lettuce
2 cups Freckles or other baby romaine
½ cup sliced radishes
4 scallions, sliced
2 hard-boiled eggs, peeled and chopped (see Tip)
1To prepare vinaigrette: Puree cucumber, oil, vinegar, chives, parsley, yogurt, mustard, horseradish, sugar and ½ teaspoon salt in a blender until smooth.
2To prepare salad: Season a wooden salad bowl by rubbing with garlic and pinch of salt. Chop the garlic and add to the bowl along with all the lettuce. Pour ¼ cup of the vinaigrette over the greens; toss to coat. (Cover and refrigerate the remaining 1 cup vinaigrette for up to 3 days.) Serve the salad garnished with radishes, scallions and hard-boiled egg.
Make Ahead Tip: Cover and refrigerate the vinaigrette (Step 1) for up to 3 days.
Tip: To hard-boil eggs, place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with cold water. Let stand until cool enough to handle before peeling.