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Wedge Salad with Eggs and Herbs

Not your traditional wedge salad, this one is made with grilled romaine. Eggs and radishes give it texture and freshness.

Serves 4
Ready in 20 mins
Prep time 10 mins
Cooking time 10 mins
253 calories per serving


> 4 large eggs
> 3 tbsp parsley
> 1 tbsp chives
> 1 tbsp white wine vinegar
> 4 tbsp olive oil
> 1 bunch radishes
> 2 romaine hearts


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.
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.
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.

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