Crunchy Romaine Salad with Eggs and Croutons
Crisp, refreshing, and satisfying, this Crunchy Romaine Salad with Eggs and Croutons is the perfect balance of texture and flavor. Featuring a base of crisp romaine lettuce, this salad is elevated with protein-packed boiled eggs, golden homemade croutons made from day-old bread, and a tangy honey-Dijon dressing that ties it all together. A sprinkle of Parmesan cheese adds a savory finish, making every bite irresistible. Ready in just 35 minutes, this easy-to-make salad is ideal as a light main course or a hearty side dish. Whether you’re hosting a dinner party or craving a nutritious meal, this recipe promises maximum flavor with minimal effort.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 2 hearts Romaine lettuce
- 4 Large eggs
- 2 cups Day-old bread (e.g. sourdough or baguette)
- 3 tablespoons Olive oil
- 0.5 teaspoons Garlic powder
- 1.5 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 2 tablespoons Lemon juice
- 1 teaspoons Dijon mustard
- 1 teaspoons Honey
- 0.25 cups Parmesan cheese (grated)
Instructions
Start by boiling the eggs: Place the eggs in a pot and cover them with cold water. Bring the water to a boil, then reduce to a simmer and let cook for 10 minutes. Once done, transfer the eggs to a bowl of ice water to cool. Peel and slice the eggs into quarters.
Preheat your oven to 375°F (190°C).
Prepare the croutons: Cut the day-old bread into 1-inch cubes. In a mixing bowl, toss the bread cubes with 2 tablespoons of olive oil, garlic powder, 0.5 teaspoons of salt, and 0.25 teaspoons of black pepper. Spread the seasoned bread cubes onto a baking sheet and bake for 10-12 minutes, or until golden and crunchy. Remove and let cool.
Rinse the romaine hearts under cold water, pat them dry with paper towels, and chop them into bite-sized pieces. Place the lettuce into a large salad bowl.
Prepare the dressing: In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, Dijon mustard, honey, 0.5 teaspoons of salt, and 0.25 teaspoons of black pepper until emulsified.
Assemble the salad: Add the croutons and sliced eggs to the bowl of romaine. Drizzle the dressing over the salad and gently toss to combine.
Finish the salad by sprinkling the grated Parmesan cheese on top. Serve immediately for the best crunch and flavor.
Nutrition Facts
Calories |
455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.2 g | 28% | |
| Saturated Fat | 6.3 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 194 mg | 65% | |
| Sodium | 1462 mg | 64% | |
| Total Carbohydrate | 44.8 g | 16% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 4.4 g | ||
| Protein | 20.7 g | 41% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 322 mg | 25% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 476 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
