Red Butterhead Lettuce and Arugula Salad with Tangerines and Hard-Cooked Eggs

Red Butterhead Lettuce and Arugula Salad with Tangerines and Hard-Cooked Eggs
Photo by Thomas J. Story

Ingredients

  • 5 cups arugula, loosely packed
  • ¼ cup extra-virgin olive oil
  • ½ teaspoon grated tangerine zest
  • ½ teaspoon sea salt
  • 6 cups red butterhead lettuce (about 1/2 head), loosely packed
  • 2 large or 4 small tangerines, cut into chunks
  • 5 cups arugula, loosely packed
  • + 11 more ingredients
    • ½ teaspoon sea salt
    • 1 ½ cups croutons
    • 2 large or 4 small tangerines, cut into chunks
    • ½ teaspoon grated tangerine zest
    • 6 to 8 hard-cooked eggs, quartered
    • 6 to 8 hard-cooked eggs, quartered
    • 1 ½ cups croutons
    • ¼ cup extra-virgin olive oil
    • 2 teaspoons fresh tangerine juice
    • 2 teaspoons fresh tangerine juice
    • 6 cups red butterhead lettuce (about 1/2 head), loosely packed

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 ...

View full recipe at My Recipes

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