Bibb Lettuce Salad with Horseradish Dressing

By eveweb

The vinaigrette and hard-cooked eggs can be made ahead to cut down on day-of prep time.

Ingredients

• 2 large eggs
• 2 tablespoons prepared horseradish
• 2 tablespoons champagne vinegar or white-wine vinegar
• 2 teaspoons honey
• 1 teaspoon Dijon mustard
• 1/2 teaspoon coarse salt
• 1/8 teaspoon freshly ground pepper
• 1/4 cup extra-virgin olive oil
• 2 large heads Bibb lettuce, torn into 1 1/2-inch pieces

Preparation

Step 1

Place eggs in a small pot, and cover with cold water by 1 1/2 inches. Bring to a boil, then remove from heat. Cover, and let stand for 12 minutes. Rinse with cold water, peel, and chop.

Combine horseradish, vinegar, honey, mustard, salt, and pepper in a small bowl. Add oil in a slow, steady stream, whisking until emulsified. Arrange lettuce on a serving platter,
sprinkle with chopped egg, and drizzle with vinaigrette. Serve immediately.