Egg Salad

Recipe From Martha Stewart


  • 1 large head romaine lettuce (1 pound)
  • 1 pint halved grape tomatoes
  • 3 stalks thinly sliced celery
  • 6 ounces cubed dill-flavored Havarti cheese (about 1 1/2 cups)
  • 1 tablespoon Dijon mustard
  • 3 tablespoons fresh lemon juice
  • 1/4 cup olive oil
  • Coarse salt and ground pepper for seasoning
  • Hard-Cooked Eggs


  1. Cut romaine lettuce into bite-size pieces; place in a large bowl. Add grape tomatoes, celery, and cubed dill-flavored Havarti cheese.
  2. In a small bowl, whisk together Dijon mustard and fresh lemon juice; whisk in olive oil in a steady stream until emulsified. Season with coarse salt and ground pepper.
  3. Pour dressing over salad, and toss to combine. Serve topped with hard-cooked eggs. (See cook's note.)