Instructions
Step 1. Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat.
Step 2. Once boiling, cover the saucepan, remove from heat, and let the eggs stand for 10–12 minutes.
Step 3. Transfer the eggs to an ice bath and cool completely before peeling.
Step 4. Peel the eggs and slice them in half.
Step 5. Wash and dry the lettuce, then arrange it on a large serving platter or divide among individual plates.
Step 6. Arrange the sliced cucumber, cherry tomatoes, corn kernels, and mozzarella pearls over the lettuce.
Step 7. Place the halved eggs neatly around the salad.
Step 8. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and black pepper.
Step 9. Drizzle the dressing evenly over the salad.
Step 10. Sprinkle with fresh parsley and an extra pinch of black pepper if desired.
Step 11. Serve immediately or refrigerate until ready to enjoy.
Storage and Reheating Tips
Store the salad ingredients in separate airtight containers in the refrigerator for up to 3 days.
Keep the dressing separate and add it just before serving to maintain freshness and crispness.
Hard-boiled eggs can be stored peeled or unpeeled in the refrigerator for up to 1 week.
Do not freeze the salad, as the vegetables and mozzarella will lose their texture after thawing.
For meal prep, portion the ingredients into containers and add the dressing when ready to eat.
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