romaine salad with grilled onion, potatoes and gently boiled eggs barzotte, su verdure cotte e crude, e uova Recipe

4

Ingredients

1 medium onion, cut crosswise into 1/4-inch-thick rounds
1 pound Yukon gold potatoes, peeled, cut into 1/2-inch cubes
2 tablespoons white wine vinegar
Fine sea salt
8 large eggs, at room temperature
3 tablespoons extra-virgin olive oil
1 heaping tablespoon finely chopped flat-leaf parsley
Freshly ground black pepper
4 cups torn hearts of Romaine lettuce (about 1 large heart)

Preparation

Step 1

Bring a few inches of water to a boil in pot so that bottom of steamer insert sits above water. Keeping rings intact, arrange onions in insert; steam over medium heat, covered, for 2 minutes. Remove onions from steamer and pat dry with paper towels.

Heat a grill pan over medium-high heat. Grill onions, turning once, until tender, 8 to 10 minutes.

In a medium saucepan, combine potatoes, 1 tablespoon vinegar and generous pinch salt; add cold water to cover by 2 inches. Bring water to a boil and cook until potatoes are tender, 6 to 8 minutes.

Meanwhile, place eggs in a medium saucepan; add cold water to cover by 2 inches. Cover saucepan, place over high heat and bring water just to a boil. Remove pan from heat; let stand, covered, 6 minutes.

Drain potatoes. Using a slotted spoon, remove eggs from pan. Run eggs under cold water until cool enough to handle,
or submerge in ice water. Peel eggs, then cut in half lengthwise.

In a small bowl, whisk together oil, remaining tablespoon vinegar, parsley, 1/2 teaspoon salt, and generous pinch pepper. In a medium bowl, combine lettuce and potatoes; add dressing and toss to combine. Divide salad among 4 serving plates.

Garnish with onions and eggs.