Garden Salad Recipe

Wash and dry lettuce

Remove core from green leaf lettuce, separate leaves, rinse thoroughly under cold water, and spin or pat dry until mostly dry (about 1–2 minutes in a salad spinner). Roughly tear leaves into bite-sized pieces and transfer to a large mixing bowl.

Prepare tomato

Wash the tomato. Cut into 1/2-inch dice (yield ~1 cup). If using a very juicy tomato, gently drain excess juice before adding to the bowl.

Cook and slice eggs

Place eggs in a small saucepan and cover with cold water by 1 inch. Bring to a rolling boil over medium-high heat, then cover, remove from heat, and let sit 9 minutes for fully set yolks. Transfer immediately to an ice bath for 5 minutes, then peel and quarter each egg.

Shred or cube cheddar

Grate or finely cube sharp cheddar to equal ~3 ounces (about 3/4 cup shredded).

Measure croutons and seasonings

Measure 3 oz croutons and set aside. Have salt and pepper ready to finish the salad.

Add the diced tomato and shredded cheddar to the bowl with the torn lettuce. Gently toss once or twice with salad tongs or clean hands to distribute ingredients evenly.

Arrange quartered hard-boiled eggs on top or scatter through the salad according to preference.

Sprinkle croutons over the salad just before serving to maintain crunch.

Season lightly with kosher salt (about 1 tsp) and freshly ground black pepper (about 1/2 tsp). Toss gently if you will be serving with dressing tossed into the salad; otherwise leave seasoning visible on top.

Choose one dressing from the Optional Dressings section (about 3 tbsp per 2 servings). For a composed presentation, serve dressing on the side in a small ramekin; for a tossed salad, drizzle chosen dressing evenly over the salad and toss gently to coat.

Divide the salad between 2 plates or bowls. Garnish with an extra crack of black pepper and a few additional croutons if desired. Serve immediately.