The best thing about owning chickens, other than watching those wacky birds, is the eggs. Our eggs have beautiful orange yolks, and I am always trying to come up with ways to use up our eggs. This salad puts them on display beautifully, and is paired with crisp, fresh veggies and meaty mushrooms. Perfect for a summer night!
2 large eggs, hard boiled and sliced
1/2 cup corn
1 romaine heart, sliced
1 plum tomato, diced
1 cucumber, diced
4 ounces white mushrooms, sliced
Olive oil, apple cider vinegar, salt, pepper
Preheat oven to 425 degrees F.
On a rimmed baking sheet, toss with 2 tablespoons oil, 1/2 teaspoon salt, and pepper to taste. Roast on upper oven rack until deep golden-brown and starting to crisp, about 10–15 minutes. Transfer to a plate.
Switch oven to broil. On reserved baking sheet, toss corn with a drizzle of oil and a pinch each of salt and pepper. Broil on upper oven rack until browned in spots, about 2–3 minutes.
In a large bowl, combine 1 tablespoon vinegar and 2 tablespoons oil; season to taste with salt and pepper. Add lettuce and toss to coat. Top dressed lettuce with tomato, cucumber, eggs, corn, mushrooms and crumbled feta. Enjoy!