Chef'S Salad With Dill Vinaigrette

1. 1

   On your cutting board, sprinkle your salt over the minced garlic. With the back of a fork, mash the garlic and grind it up with the salt. This helps release the flavor and makes the garlic a paste so you don't end up with a big bite of garlic.

2. 2

   Combine the salted garlic with the rest of the ingredients and whisk or shake in a closed lid bowl. Adjust seasonings to your taste. (I used the whole 2 T of dill - see what works for your palate by adding 1 T at first and then go all in!)

3. 3

   To cook the eggs (perfectly) - in a large saucepan put the eggs with cold water. On high, bring the water to a boil. Turn off the heat, remove the saucepan and let the eggs sit for 11 minutes.

4. 4

   Drain the eggs, cool them with some cold water - but you don't want them cold. While still slightly warm, peel the eggs. Slice them into quarters and sprinkle with salt and pepper.

5. 5

   Compose your salad starting with a base of lettuce. End with the eggs on top. Spoon over your desired amount of dill vinaigrette!

* Per serving · 4 servings · Values may vary.