Charred Shallot, Arugula Salad, and Sunny-Side Up Eggs

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This salad is a great centerpiece. It combines peppery greens, eggs, and thinly sliced prosciutto.

This hearty salad packs a powerful punch. This salad combines spicy arugula with cracked black pepper, Parmesan, and prosciutto. The shallots get charred under the broiler, where they develop subtle sweetness and umami. The garlicky, potent dressing is delicious with spicy greens, salty and cheese, and fatty meats. The richness of the yolk makes the dressing a perfect match for the spicy sauce.


1/4 teaspoon grated lemon

From 1 lemon, zest and two tablespoons of fresh lemon juice

Four garlic cloves

Gratin on a Microplane (about two teaspoons).

One teaspoon Dijon mustard

1/4 teaspoon dry mustard

1/4 teaspoon dried oregano leaves

1/4 teaspoon dried basil

Two tablespoons olive oil


Four large shallots

(6 ounces), thinly chopped (about 1 cup).

Two teaspoons of avocado oil, divided

Four large eggs

Kosher Salt, to taste

6 cups loosely packed arugula

(about 3 ounces)

2 ounces Parmesan cheese, shaved (about 1 cup)

1/2 teaspoon coarsely ground black pepper

Plus, there’s more to your taste buds

2 ounces prosciutto

Cut into small pieces (about 1 cup).

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Dress up!

Whisk together the lemon zest, juice, garlic, Dijon mustard, dry mustard, oregano, and basil in a large bowl. Mix until well combined. Gradually drizzle olive oil into the bowl, whisking continuously until oil is incorporated and the dressing is smooth.

Make the salad

Broiler to high. Place oven rack 6 inches away from heat. In a small bowl, combine shallots with one teaspoon of avocado oil. Spread in an even layer on a small baking tray—broil shallots in a preheated oven for 3 minutes or until they are slightly charred. Take it out of the range. Let cool for 5 minutes.

Heat the remaining avocado oil in a large nonstick pan over medium heat.



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