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.
• Place all ingredients in a mixing bowl, toss gently with tarragon vinaigrette, transfer to serving dish.

Tarragon Vinaigrette:

• 2 tablespoons mayonnaise.
• 2 tablespoons white wine vinegar. 
• 1 tablespoon Dijon mustard. 
• 1 tablespoon fresh tarragon, chopped. 
• In a small bowl, whisk all ingredients together until combined.