Late Summer Salad with Jammy Eggs and Balsamic Vinaigrette
I love serving this salad with a side of toasted bread to dip in the yolk - the perfect pairing with this late summer salad!
Servings 4
Calories 415kcal
Ingredients
Creamy Balsamic Vinegar:
- ½ cup extra-virgin olive oil
- ¼ cup balsamic vinegar
- 2 tablespoons plain whole milk Greek Yogurt
- 2 cloves garlic, minced
- Kosher salt, as needed
For the salad:
- 4 large eggs, at room temperature
- 4 heads mini romaine lettuce, leaves separated or 2 heads romaine, torn
- 1 cup cherry tomatoes, halved
- 1 medium haas avocado, pitted, peeled and sliced
- 5 french radishes thinly sliced
- ¼ packed cup basil leaves
- 1 tablespoon diced chives
- Toasted sourdough bread, for serving (optional)
Instructions
Creamy Balsamic Vinegar:
- Add the olive oil, vinegar, Greek yogurt and garlic to a small bowl and whisk until combined and emulsified. Set aside until ready to use, you may have to whisk just before serving to recombine the ingredients if they separate.
For the salad:
- Bring a large saucepan of water to a boil over medium-high heat. Once the water is boiling carefully add the eggs and cook for 7 minutes. Remove to a bowl of ice water to cool for 10 minutes. Use the backside of a spoon to crack the shell of the eggs and peel under running water. Cut each in half and set aside until ready to use.
- In a large salad bowl toss together the romaine leaves, cherry tomato, avocado, radish, basil and chives. Add the dressing as desired and toss to combine. Divide among serving plates and top with the jammy eggs. Serve immediately with sourdough bread.
Nutrition
Calories: 415kcal | Carbohydrates: 11g | Protein: 8g | Fat: 39g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 26g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 81mg | Potassium: 503mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2967IU | Vitamin C: 16mg | Calcium: 62mg | Iron: 2mg