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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.

Source: EatingWell Magazine, March/April 2009






Instructions Checklist
  • To prepare vinaigrette: Puree cucumber, oil, vinegar, chives, parsley, yogurt, mustard, horseradish, sugar and 1/2 teaspoon salt in a blender until smooth.

  • To 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 1/4 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.

Nutrition Facts

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.

1 vegetable, 1/2 fat, 1/2 medium fat meat