Celebrate the summer harvest with this beautiful, cucumber-centered salad. Crunchy greens are enhanced with fresh herbs and coated with a fresh garlic sesame dressing. Jammy boiled eggs add protein, while sesame seeds and peanuts bring on a satisfying crunch. Serves 4-6 Salad Ingredients: 4 eggs 1 head romaine, chopped 1 English cucumber, halved and sliced1 cup grape or cherry tomatoes1/2 red onion, thinly sliced3 green onions, finely chopped1/4 cup fresh dill weed, chopped1/2 cup fresh cilantro, chopped1/4 cup fresh mint, chopped1-1/2 tablespoons roasted sesame seeds1/2 cup lightly salted peanuts Garlic Sesame Dressing Ingredients: 6 anchovies, finely chopped6 tablespoons olive oil1-1/2 teaspoon sesame oil1 tablespoon brown sugar1 teaspoon soy sauce1 teaspoon Dijon mustard2 cloves garlic, minced1 tablespoon lemon juice, plus zest1/2 teaspoon Kosher salt 1/4 teaspoon black pepper Directions: 1. Prepare the soft boiled eggs: Add the eggs to a saucepan and fill the saucepan with water, covering the eggs with about 1-2 inches of water. Bring the water to a boil. Once boiling, immediately turn off the heat, cover the pan with a lid, and let sit for 6 minutes. Remove immediately from the hot water and cool by running under cold water for about a minute. Peel and halve the eggs. 2. In a wide-mouthed jar, combine and whisk together all of the dressing ingredients and set aside. 3. Prep the veggies: Chop the romaine, halve and slice the cucumber, halve the tomatoes, thinly slice the red onion, and chop the green onions. Remove the dill, cilantro, and mint leaves from their stems and chop. 4. In a large salad bowl, toss the veggies with the dressing. Sprinkle the salad with the toasted sesame seeds and salted peanuts. Add the halved eggs on top. Sprinkle with additional salt and pepper to taste.
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