Try This Charred Arugula and Shallot Salad Served With Sunny-Side-Up Eggs
Do you want to try something healthy, tasty, and easy to make? Well, you should definitely try this delicious arugula and shallot salad with sunny-side-up eggs. The charred shallots add a slightly sweet and umami taste to the salad, while the richness of runny eggs complements the spicy, green, salty cheese dressing perfectly. You won’t regret munching on this splendidly healthy and lip-smacking salad.
Ingredients for Salad
● 4 large shallots (about 6 ounces), thinly sliced (about 1 cup),
● 2 ounces Parmesan cheese, shaved (around 1 cup)
● Kosher salt, as per taste
● 6 cups loosely packed arugula (about 3 ounces)
● 2 ounces of prosciutto, torn into bite-size pieces (about 1 cup)
● 2 teaspoons avocado oil, divided
● 1/2 teaspoon coarsely ground black pepper,
● 4 large eggs
Ingredients for Dressing
● 1/4 teaspoon grated lemon zest plus 2 tablespoons fresh lemon juice (from 1 lemon)
● 2 tablespoons of olive oil
● 4 garlic cloves, grated (about 2 teaspoons)
● 1/4 teaspoon dry mustard
● 1 teaspoon Dijon mustard
● 1/4 teaspoon dried basil
● 1/4 teaspoon dried oregano leaves
Directions for Dressing
To make the perfect dressing, stir together the basil, oregano, Dijon, dry mustard, lemon zest, and juice in a medium bowl. While constantly whisking the mixture, gradually add olive oil to it to ensure that the dressing is smooth. You can even make a big batch and store it for up to three days.
