This salad is one of my favorite things! It's simple to make, takes less than ten minutes, and can be beautifully presented if you take the soft-boiled egg and break it open so the yolk just oozes over the salad. Yum!
Three or four large Romaine leaves
Two mushrooms, chopped
Three marinated artichoke heart pieces, about 3/4 of an artichoke
Two small whole beets, chopped
Some crumbled feta
one or two eggs
For the dressing
one half-tsp of dijon mustard
salt and pepper, to taste
one half-tsp white wine vinegar
two tablespoons olive oil
Place your egg or eggs in a small pot and cover with cool water. Place on the stove on high heat until it starts to simmer. Lower the heat to keep the simmer at a simmer and set your timer for 4 minutes. Now you can chop your ingredients and put them in a bowl. I like to layer the lettuce on the bottom and top with the other vegetables and cheese and arranging them prettily. Check your timer on the eggs, and start making your dressing. Mix the dijon and vinegar, and season to taste; then emulsify the dressing with the olive oil. By now your eggs should be ready. Drain the hot water and run the egg under cold water in the sink until cool enough to touch. Peel the egg and top the salad with it, opening it up to show the yolk. Season with a bit more salt and pepper, and top the salad with dressing. Eat immediately!