Description
A bright and simple salad featuring peppery arugula, creamy hard-boiled eggs, and sharp Parmesan, topped with a refreshing lemon dressing.
Ingredients
- 4 cups fresh arugula, washed and spun dry
- 4 large eggs, hard-boiled and peeled
- 1 cup shaved Parmesan cheese (about 2 ounces)
- 1 lemon, juice only (about 2 tablespoons)
- 2 tablespoons extra virgin olive oil
- Salt and black pepper to taste
Instructions
- Hard‑boil the eggs: Place eggs in a single layer in a saucepan. Cover with cold water by 1 inch. Bring to a gentle boil over medium heat. Once boiling, turn off heat and cover the pan. Let sit 9–11 minutes.
- Peel and halve eggs: Tap each egg on a hard surface, roll gently to crack the shell, and peel under running cold water. Slice in half lengthwise.
- Make the dressing: In a small bowl, squeeze lemon juice and add olive oil, salt, and pepper. Whisk until slightly thick and glossy.
- Toss the arugula: Place arugula in a large bowl and drizzle half the dressing. Toss gently.
- Plate and finish: Arrange dressed arugula on a serving plate, place egg halves on top, and shave or sprinkle Parmesan across the salad.
- Season to taste: Add a pinch of salt and pepper over the top before serving.
Notes
For best results, dress the arugula just before serving to keep it crisp. This salad pairs well with roasted chicken or pasta.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 200mg
Keywords: salad, arugula, Easter salad, lemon dressing, quick recipe