ARUGULA EGG RECIPES RECIPES

Name: Arugula, Egg and Tomato Salad
Total time: 10 min
Yield: 4 servings
Ingredients: 3/4 pound arugula; 4 ripe plum tomatoes; 2 hard-boiled eggs, peeled and quartered; 1 medium-size red onion, cut into thin slices; 2 teaspoons finely chopped garlic; 2 tablespoons red-wine vinegar; 6 tablespoons olive oil; 4 tablespoons coarsely chopped parsley; Salt and freshly ground pepper to taste

ARUGULA, EGG AND TOMATO SALAD RECIPE - NYT COOKING

Arugula, Egg and Tomato Salad Recipe - NYT Cooking image

Provided by Pierre Franey

Total Time 10 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

3/4 pound arugula
4 ripe plum tomatoes
2 hard-boiled eggs, peeled and quartered
1 medium-size red onion, cut into thin slices
2 teaspoons finely chopped garlic
2 tablespoons red-wine vinegar
6 tablespoons olive oil
4 tablespoons coarsely chopped parsley
Salt and freshly ground pepper to taste

Steps:

Pick over the arugula and discard any tough stems. Rinse well and shake off excess moisture.
Core tomatoes and cut into 1-inch cubes.
Put all the ingredients in a salad bowl. Toss well and serve.

Nutrition Facts : @context http//schema.org, Calories 260, UnsaturatedFatContent 18 grams, CarbohydrateContent 9 grams, FatContent 23 grams, FiberContent 3 grams, ProteinContent 6 grams, SaturatedFatContent 4 grams, SodiumContent 531 milligrams, SugarContent 5 grams

ARUGULA SALAD WITH CHOPPED EGG AND PROSCIUTTO RECIPE

Arugula Salad With Chopped Egg and Prosciutto Recipe image

This salad mimics a traditional salad favored in Switzerland called nüsslisalat mit ei, featuring clusters of mâche (a.k.a. lamb’s lettuce or corn salad). Arugula is easier to find in North America, sold as baby arugula or as “wild” arugula, which has jagged leaves. Larger leaves of garden arugula or baby spinach, or a combination, would also work.

Provided by David Tanis

Total Time 15 minutes

Yield 4 servings

Number Of Ingredients 6

Ingredients

6 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar or sherry vinegar
Kosher salt and black pepper
8 ounces arugula (about 4 large handfuls), washed and dried
4 (8-minute) boiled eggs, cooled in ice water and peeled
8 thin slices prosciutto (3 ounces), optional

Steps:

Make the vinaigrette: In a small bowl, whisk together olive oil and vinegar. Season to taste with salt and pepper.
Divide arugula among 4 large plates. Using the large holes of a box grater, grate 1 egg over the center of each salad. (Alternatively, press the egg through a wide-meshed sieve or hand-chop.)
Sprinkle each salad very lightly with salt. Whisk the dressing again and drizzle about 1 1/2 tablespoons over each salad. Drape 2 slices of prosciutto artfully over each salad, if using, and serve.

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