Red Butterhead Lettuce and Arugula Salad with Tangerines and Hard-Cooked Eggs |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
2 teaspoons fresh tangerine juice |
1/2 teaspoon grated tangerine zest |
1/2 teaspoon sea salt |
1/4 cup extra-virgin olive oil |
5 cups arugula, loosely packed |
6 cups red butterhead lettuce (about 1/2 head), loosely packed |
2 large or 4 small tangerines, cut into chunks |
1 1/2 cups croutons |
6 to 8 hard-cooked eggs, quartered |
Directions:
1. Whisk together tangerine juice, tangerine zest, sea salt, and olive oil.
2. Rinse and dry arugula and red butterhead lettuce. Put in a serving bowl and toss gently but thoroughly with only enough dressing to coat.
3. Add tangerines and croutons; toss just to mix. Divide salad among plates (or serve on a platter if you like). Add a quartered hard-cooked egg to each plate and drizzle eggs with a little more dressing.
|
|