Crunchy Romaine Salad with Soft Eggs and Feta

There is nothing more satisfying than the contrast of a crunchy salad with some luxurious, creamy elements. Here, the crunch of romaine is balanced with the silky texture of avocado, soft feta, and creamy egg yolk. I specify Little Gem lettuce on the ingredient list as an alternative to the easier-to-find romaine. Usually Little Gems are only available at farmers’ markets, but they are worth seeking out for their sweet and tender leaves. MAKES 4 SERVINGS

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1 Fill a small pot with water and bring to a boil. Fill a medium bowl with ice water. Gently lower the eggs into the boiling water and cook for 7 minutes.

Step 2

Transfer them to the ice water until they are completely cooled, about 5 minutes. Peel the eggs, then halve lengthwise. Set aside.

Step 3

2 Quarter one of the lemons. Divide the romaine among four large plates.

Step 4

Cut the avocados in half lengthwise, and with a spoon, scoop out bite-size pieces onto the romaine. Crumble the feta into bite-size chunks. Top the romaine with the cucumber, radishes, feta, sprouts, a lemon wedge, and an egg.

Step 5

3 Zest and juice the remaining lemon. In a small bowl, whisk together the olive oil, lemon juice and zest, mustard, garlic, salt, and pepper. Pour over the salads and serve immediately