Butter-Lettuce Salad with Egg and Potatoes

Name: Butter-Lettuce Salad with Egg and Potatoes
Prep time: 40 min
Total time: 55 min
Ingredients: 1 pound baby (golf-ball-size) potatoes; Coarse salt and freshly ground pepper; 8 ounces sugar snap peas, trimmed and halved on the bias; 1 pound white or green asparagus (peeled, if white), tough stems trimmed, cut into 2-inch pieces; 1 stick unsalted butter; 2 tablespoons fresh lemon juice (from 1 lemon); 0.25 teaspoon sugar; 1 to 2 heads butter lettuce, such as Boston or Bibb, leaves separated, large ones torn into 2-inch pieces (about 12 ounces); 4 large eggs, fried; 0.25 cup snipped fresh chives (from 1 bunch), for serving

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By

Martha Stewart

Updated on September 1, 2020

Ingredients

1 pound baby (golf-ball-size) potatoes
Coarse salt and freshly ground pepper
8 ounces sugar snap peas, trimmed and halved on the bias
1 pound white or green asparagus (peeled, if white), tough stems trimmed, cut into 2-inch pieces
1 stick unsalted butter
2 tablespoons fresh lemon juice (from 1 lemon)
¼ teaspoon sugar
1 to 2 heads butter lettuce, such as Boston or Bibb, leaves separated, large ones torn into 2-inch pieces (about 12 ounces)
4 large eggs, fried
¼ cup snipped fresh chives (from 1 bunch), for serving

Directions

Cover potatoes with 2 inches of water in a pot and bring to a boil; add salt. Cook until potatoes are easily pierced with the tip of a sharp knife, about 10 minutes. Remove with a slotted spoon. Add snap peas and asparagus to pot, and boil until crisp-tender, about 2 minutes; drain. Slice potatoes into 1/4-inch-thick rounds.
Melt butter in a saucepan. Remove from heat and whisk in lemon juice and sugar; season with salt and pepper. Divide lettuce and vegetables among 4 plates. Drizzle with warm dressing, and top each with an egg. Season with salt and pepper; sprinkle with chives.