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Egg and Cheddar House Salad
Andre Lewis

Egg and Cheddar House Salad

This is the cold, crunchy salad that earns its place beside a steak: iceberg and romaine, tomato, egg, cheddar and crisp croutons. Dry lettuce is nonnegotiable. Water left on the leaves thins the mustard dressing and sends it straight to the bottom of the bowl.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 3 large eggs
  • 4 cups chopped romaine lettuce washed and dried
  • 3 cups chopped iceberg lettuce washed and dried
  • 1 cup cherry tomatoes halved
  • 1 cup shredded sharp cheddar
  • 1 cup plain croutons
  • 1/3 cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp honey
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Method
 

  1. Cover the eggs with water in a small saucepan, bring to a boil, then cover, remove from the heat and stand for 10 minutes.
  2. Transfer the eggs to ice water for 5 minutes, peel them and cut each into quarters.
  3. Whisk the mayonnaise, vinegar, mustard, honey, salt and pepper until the dressing is smooth and pourable.
  4. Toss the romaine, iceberg and tomatoes with two-thirds of the dressing in a broad bowl.
  5. Scatter the cheddar and croutons over the dressed greens and arrange the egg quarters on top.
  6. Drizzle with the remaining dressing immediately before serving.