Ingredients
The following ingredients have 4 Servings
- 1 large iceberg lettuce
- 1 tbsp extra virgin olive oil
- 1 bunch asparagus (use just about the top 2" of the asparagus - reserve the rest for another use)
- 1 cup snap peas
- 4 large eggs (hard boiled)
- 4 tbsp blue cheese (or feta, if you prefer)
- 1/3 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 tbsp fresh parsley (chopped)
- 1 tsp Dijon mustard
- 1 tsp sugar
- 1/2 tsp salt
Instruction
- Remove the outer leaves from the head of iceberg lettuce and slice about the bottom third off the head to remove the stem. Slice into four wedges and carefully wash each wedge under cold running water. Allow the wedges to drain on paper towels.
- Heat a non-stick skillet over medium heat and add the one tablespoon of oil. Add the asparagus tips and snap peas and cook, stirring often, for about 5 - 7 minutes. Remove from heat.
- Whisk together the remaining olive oil, red wine vinegar, lemon juice, parsley, Dijon, sugar and salt.
- Place the lettuce wedges on each of four plates. Divide the asparagus tips and snap peas among the four plates. Slice the hard boiled eggs top the salads with the egg. Top each salad with one tablespoon of the crumbled blue cheese. Drizzle the red wine vinaigrette over each salad. Serve.
