Red Romaine Salad with Walnuts and Eggs

• 6 large eggs
• 1 head red-leaf romaine, torn into pieces
• 1 cup walnut halves, toasted
• Basic Vinaigrette (page 628)
• Coarse salt and freshly ground pepper

1. Put the eggs in a medium saucepan of water; bring to a boil.
2. After 2 minutes, cover; turn off heat.
3. Let stand 6 minutes.
4. Let cool in an ice-water bath.
5. Drizzle the lettuce and walnuts in a bowl with 5 tablespoons vinaigrette (or to taste); toss.
6. Peel the eggs; halve.
7. Serve on top of the salad.
8. Season with salt and pepper.

eggs, romaine, walnut halves, vinaigrette, salt

Taken from www.epicurious.com/recipes/food/views/red-romaine-salad-with-walnuts-and-eggs-392431 (may not work)