5-Ingredient Easter Arugula Salad

A bright and simple salad blending peppery arugula with hard-boiled eggs, shaved Parmesan, lemon, and olive oil, perfect for spring.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: American, Spring

Calories: 200

Salad Ingredients

4 cups fresh arugula, washed and spun dry Choose bright green leaves without brown spots.
4 large eggs, hard-boiled and peeled Use farm-fresh eggs for rich yolk color.
1 cup shaved Parmesan cheese (about 2 ounces) Look for real Parmigiano-Reggiano for the best flavor.
1 each lemon, juice only (about 2 tablespoons) Pick firm lemons with bright skin for more juice.
2 tablespoons extra virgin olive oil Use a fruity olive oil for the best finish.
to taste salt and black pepper Small pantry items, not counted in five.

Preparation

Hard-boil the eggs: Place eggs in a single layer in a saucepan and 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 for 9–11 minutes.
Cool eggs quickly in an ice bath for 5 minutes, then tap and peel under running cold water.
Make the dressing: Squeeze the lemon juice into a bowl, add olive oil and a pinch of salt and pepper. Whisk until slightly thick and glossy.
Toss the arugula: Place arugula in a large bowl, drizzle with half the dressing, and toss gently.

Assembly

Arrange dressed arugula on a serving plate, add egg halves on top, and shave Parmesan over.
Drizzle any remaining dressing over eggs and cheese, then season to taste.

Serve immediately after dressing to keep leaves crisp. Adjust salt and lemon to taste.