Greek Easter Salad

• 1 large head Romaine lettuce, torn into bite-size pieces
• 1 cucumber, peeled and thinly sliced
• 8 radishes, thinly sliced
• 2 scallions, thinly sliced
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 1/4 cup red wine vinegar
• Salt and freshly ground pepper
• 4 hard-cooked eggs, halved
• Dill sprigs, for garnish

1. In a large bowl, combine the lettuce, cucumber, radishes and scallions.
2. In a small bowl, whisk the oil with the vinegar; season with salt and pepper.
3. Add the dressing to the salad and toss well.
4. Top with the eggs, garnish with dill and serve immediately

head romaine lettuce, cucumber, radishes, scallions, extravirgin olive oil, red wine vinegar, salt, eggs, dill sprigs

Taken from www.foodandwine.com/recipes/greek-easter-salad (may not work)