gluten free | vegetarian | nut free | soy free

20 minutes or less

What You’ll Need:

For the dressing:

1/4 c olive oil

1/4 tsp sea salt

½ tsp whole grain mustard

Juice of 1 small lemon

2 cloves garlic

Black pepper to taste

For the salad:

1 head romaine lettuce, washed & torn OR 2-3 romaine hearts

1/2 pint cherry tomato, minced

½ red onion, minced

2 Tbsp capers

1/3 c parmesan cheese, shredded OR 1 (2-3oz) bag parmesan crisps

4 eggs, hardboiled, peeled & halved

Place eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from the heat and set aside 8 to 10 minutes. *this can be done up to 5 days ahead of time!

Meanwhile, prepare the dressing by combining all ingredients in a small food processor or blender. Blend until smooth!

Toss salad greens with parmesan, tomatoes, onion & desired amount of dressing. Served with sliced hardboiled eggs.

Serves 2 as a main, 4 or more as a side.