Heirloom Tomato Salad with Hard-Cooked Eggs
MAKES: 4 servings
TIME: 20 minutes
This straightforward chopped salad with tomato wedges is wonderfully complex, especially if you use a mixture of heirloom tomatoes at the peak of summer. Hard-cooked eggs add a nice chew and heft, but I also like the variations, when the runny yolks mingle with the dressing and coat everything with a rich creaminess.
4 large eggs
2 shallots, thinly sliced
4 cups mixed greens, like mesclun, or bitter greens, like dandelion or frisะยฉe
1/4 cup Mustard Vinaigrette, plus more for drizzling
Salt and freshly ground black pepper
5 to 6 tomatoes, preferably a colorful variety of heirlooms, cored, seeded, and cut into wedges
2 cups croutons, preferably homemade
01 Hard-cook the eggs according to the directions. When the eggs have cooled to room temperature, peel and cut lengthwise into 1/4-inch slices.
02 Put the shallots and lettuce in a large mixing bowl and toss with 1/4 cup of the dressing. Taste and adjust the seasoning. Arrange on individual serving plates or a platter. Top with the tomato wedges, egg slices, and croutons. Drizzle with a little extra dressing and serve.
Variations
Heirloom Tomato Salad with Poached Eggs. Dreamy: Prepare the salad first and arrange it on individual serving plates or shallow bowls. Poach the eggs according to the recipe. Remove the eggs with a slotted spoon and drain on paper towels. Top each prepared salad plate with an egg.
Heirloom Tomato Salad with Fried Eggs. Hot and cold: Prepare the salad first and arrange it on individual serving plates or shallow bowls. Fry the eggs according to the recipe. Top each prepared salad plate with an egg.
