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.
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.
Serving Size: 1 cup
83 calories; protein 4.5g; carbohydrates 4g; dietary fiber 1.9g; sugars 1.7g; fat 5.7g; saturated fat 1.2g; cholesterol 93.3mg; vitamin a iu 1826.4IU; vitamin c 14.8mg; folate 90mcg; calcium 60.7mg; iron 1.3mg; magnesium 21.6mg; potassium 297.2mg; sodium 152.8mg; thiamin 0.1mg.