Ingredients
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4 large eggs
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3 tbsp parsley
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1 tbsp chives
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1 tbsp white wine vinegar
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4 tbsp olive oil
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1 bunch radishes
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2 romaine hearts
Steps
1
In a small saucepan, combine the eggs and enough cold water to cover them. Heat to a boil on high. Remove from heat, cover, and let stand 8 min. Run under cold water until cold, then peel.
2
Meanwhile, finely chop the shallot, parsley, and chives. Place in a large bowl with the vinegar and season with salt and pepper. Whisk in 3 tbsp olive oil. Trim and cut each radish into 6 wedges. Coarsely chop the eggs. Quarter each romaine heart lengthwise.
3
Grease a grill pan with the remaining oil and heat on high. Grill romaine 1 min. per side, until grill marks appear. Arrange grilled romaine on a platter and top with radishes and egg. Drizzle with vinaigrette. Serve immediately.
