I'm moving tomorrow, so today's salad had to quick and easy, and it had to come from a nearly-empty fridge. I had part of a head of romaine left, but it was getting sad and wilted. I put it in a plastic bag, added about 1/2 cup of water, and shook it up. Then I put it back in the fridge, and a couple of hours later it was crisp and firm enough to hold the egg salad and pick it up in one hand. I might not eat this all of the time, but it made a good lunch and gave me enough energy to get through an afternoon's cleaning and packing.
Recipe: For each "boat" use a centre leaf from a head of romaine lettuce; 1 hard-boiled egg, cooled and diced; 1 tablespoon diced celery (the tender centre stalks are best) 2 teaspoons mayonnaise; 1/4 teaspoon prepared mustard.
If I have it, I like to add fresh dill, but since I didn't, I served it with dill pickles.
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