Instructions
Step 1. Place the eggs in a saucepan and cover with cold water.
Step 2. Bring the water to a boil over medium-high heat.
Step 3. Once boiling, reduce the heat and simmer for 10 minutes.
Step 4. Transfer the eggs to an ice bath and allow them to cool completely.
Step 5. Peel the eggs and slice them into halves or quarters.
Step 6. Wash and dry the lettuce thoroughly, then chop into bite-sized pieces.
Step 7. Slice the cucumber and halve the cherry tomatoes.
Step 8. Arrange the lettuce in a large serving bowl or platter.
Step 9. Evenly distribute the cucumber slices, tomatoes, sweet corn, and mozzarella balls over the lettuce.
Step 10. Arrange the sliced eggs around the salad.
Step 11. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, black pepper, and paprika.
Step 12. Drizzle the dressing over the salad just before serving.
Step 13. Toss gently if desired or serve as a composed salad.
Storage and Reheating Tips
Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days.
Keep the sliced eggs refrigerated and covered until ready to serve.
Do not freeze the salad, as the vegetables and mozzarella will lose their texture.
For best freshness, add the dressing immediately before serving.
Leftover salad can be enjoyed cold straight from the refrigerator.
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