Romaine and Matzo Fatoush Salad with Hard Boiled Eggs
Ingredients
- 4 large Eggs
- 1 head Romaine Lettuce
- 2 Pieces matzo
- 1 Cup Seedless cucumber, cubed
- 1 Cup Grape tomatoes cut in 1/2
- 1/4 Cup Thin sliced Red Onion
- 1/4 Cup Thin sliced Radishes
- 1/4 Cup Picked Parsley leaves
- 1 large Lemon
- 1 Cup Extra Virgin Olive oil
- 1/4 Cup White wine vinegar
- Kosher Salt and Pepper to taste
- 2 Tbsp Honey
- 1/2 tsp Cumin
- 1/2 tsp Chopped Fresh garlic
- 1 tsp Dijon Mustard
Instructions
- Boil the eggs: Place eggs in a pan of salted water. Bring to a boil. When they are at a rolling boil, turn off the heat and let them sit covered for 10 minutes. Then, remove from the hot water, and cool in ice water or under running cold water. Carefully peel the skins. Then cut each egg lengthwise into 4 wedges. Refrigerate until ready to assemble salad.
- Make the dressing: Cut the lemon in 1/2. Squeeze out the juice into a bowl. Add the vinegar, honey, cumin, Dijon, and garlic. Begin whisking. Drizzle in the olive oil until an emulsified dressing forms. Season to taste
- Break the matzo into 1 to 2 inch pieces. Toss all ingredients, except dressing and eggs in a mixing bowl. Then add in the dressing a little at a time until the whole salad is well coated. You can serve extra dressing on the side if you want. Slice the remaining half of lemon and garnish the salad with Eggs and lemon slices either in a bowl or individual plates.
Notes
This is one method of boiling eggs. Everyone has their own way. I find this method to be easy to control and creates a consistent product. You could also boil for 5 minutes. Then cool. There are pros and cons to all methods. Do what you feel comfortable with.