Ingredients
1 large head romaine lettuce (1 pound)
1 pint halved grape tomatoes
3 stalks thinly sliced celery
6 ounces cubed dill-flavored Havarti cheese (about 1 1/2 cups)
1 tablespoon Dijon mustard
3 tablespoons fresh lemon juice
1/4 cup olive oil
Coarse salt and ground pepper for seasoning
Hard-Cooked Eggs
Preparation
Cut romaine lettuce into bite-size pieces; place in a large bowl. Add grape tomatoes, celery, and cubed dill-flavored Havarti cheese.
In a small bowl, whisk together Dijon mustard and fresh lemon juice; whisk in olive oil in a steady stream until emulsified. Season with coarse salt and ground pepper.
Pour dressing over salad, and toss to combine. Serve topped with hard-cooked eggs. (See cook’s note.)
