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Kitchen Notebook

September 05, 2016

Romaine Wedge Salad

20 Mins

Prep Time: 20 minutes

Serves 2


  • 1 head Romaine Lettuce, cut in half lengthwise, washed and dried
  • 2 Eggs, in their shells
  • 1 cup Heirloom Tomatoes, cored and chopped
  • 1/2 loaf White Bâtard, cut into 1/2" cubes
  • 2 ounces Roquefort, crumbled
  • 1/2 Tbsp. Savory Herbs, finely minced
  • 8 Tbsp. Olive Oil
  • 2 Tbsp. Balsamic Vinegar
  • 1 tsp. Sugar
  • Salt and Pepper to taste

Preheat the oven to 350 degrees. Toss the bread cubes with 2 Tbsp. olive oil, herbs and a pinch of salt and pepper. Pour onto a baking sheet and bake until slightly browned and dried, turning once, about 8 minutes. Remove from the oven and cool.

In a medium sized pot, cover the eggs with at least one inch of water and a pinch of salt. Bring to a boil over a high flame. Remove from the heat and cover. Set a timer for 7 minutes.

Whisk together the remaining olive oil with the balsamic vinegar, sugar and a pinch of salt and pepper. Set aside. When the eggs are done, rinse under cold water until cool to the touch. Gently peel and chop.

Divide the romaine among two plates. Top evenly with the croutons. Stir together the vinaigrette and dress the wedges. Garnish evenly with the tomatoes, Roquefort and chopped egg.

20 Mins Blue Cheese Bread Egg Romaine Salad Summer Tomato Veg

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20 Mins Blue Cheese Bread Egg Romaine Salad Summer Tomato Veg

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