Recipe Index

Ingredients

• 1 large head romaine lettuce, washed, dried and chopped
• cherry tomatoes, halved (about 1 cup)
• 1 large cucumber, chopped (about 1 cup)
• 1 large carrot, shredded (about 3/4 cup)
• 5 large eggs
• mild cheddar cheese, cubed (about 2 cups)
• cooked ham, cubed (about 2 cups)
• plain Greek yogurt (1/2 cup)
• extra-virgin olive oil (1/4 cup)
• Dijon mustard (1/4 cup)
• 4 tbsp honey
• 2 tbsp apple cider vinegar
• 2 tbsp lemon juice
• 1 tbsp freshly squeezed orange juice
• 2 cloves garlic, minced
• 2 tbsp shallots, minced
• 1/2 tsp sea salt, plus more to taste
• 1/4 tsp black pepper, plus more to taste

Method

1. Put the eggs in a pan of cold water, bring to the boil, then take off the heat, cover and leave for 10 minutes. Cool under cold running water, peel and cut into quarters.
2. Make the dressing: whisk the Greek yogurt, olive oil, Dijon mustard, honey, apple cider vinegar, lemon juice, orange juice, garlic and shallots together in a bowl until smooth. Season with the salt and pepper and whisk again.
3. Spread the chopped romaine over a large platter or in a wide salad bowl.
4. Arrange the tomatoes, cucumber, carrot, cheddar, ham and quartered eggs in neat rows or sections over the lettuce.
5. Serve the dressing on the side, or drizzle over about half of it and toss gently at the table, passing the rest separately.

Prep: 25 min · Total: 25 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data