Whether you’re looking for a standout holiday salad for your Passover or Easter feast or a complimentary side for Sunday brunch, this just may fit the bill.  Crispy romaine, crunchy cucumber, and tasty hard- boiled eggs combine with a creamy and tart tarragon dressing to bring scrumptious spring flavors to your table.

Romaine Salad:

• One head of romaine lettuce, sliced vertically then chopped horizontally into 1 inch pieces
• Six cherry tomatoes, quartered
• One cucumber, peeled, sliced, then halved
• One hard-boiled egg, chopped
• Toss with tarragon vinaigrette

Tarragon Vinaigrette:

• 2 tablespoons mayonnaise
• 2 tablespoons white wine vinegar 
• 1 tablespoon Dijon mustard 
• 1 tablespoon chopped fresh tarragon 
• Whisk all ingredients together until combined