12 oz. Cristobal Smoked Herring Fillets, prepared
2 heads of Boston lettuce
1 bunch of baby red romaine lettuce
4 eggs, soft boiled
2 cups seasoned sourdough croutons
Cut the prepared herring fillets into bite size portions and chop the Boston lettuce into medium pieces. In a large bowl combine the Boston, Romaine lettuce and the Smoked Herring pieces. Sprinkle the croutons over the salad. Cut the eggs in half and serve with your favorite dressing.
*mild vinaigrette recommended.
Makes 4 servings.