Try This Charred Arugula and Shallot Salad Served With Sunny-Side-Up Eggs

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

Try This Charred Arugula and Shallot Salad Served with Sunny-Side-Up Eggs

● 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.

Directions to Make the Salad

Try This Charred Arugula and Shallot Salad Served with Sunny-Side-Up Eggs

Step 1:

Start by preheating the boiler with the 6-inch oven rack. Mix the shallots with a teaspoon of avocado oil in a small bowl before spreading them out in a uniform layer on a mini baking sheet. Roast your shallots roasted for about three minutes in a hot oven. Take it out of the oven and give it around five minutes to cool.

Step 2:

While the shallots are cooling, warm up the final teaspoon of avocado oil in a sizable nonstick skillet over medium heat. Add salt as per your taste and crack eggs into a skillet. Cook for three minutes or until the whites are set, and the yolks are still runny. Switch off the heat and place the eggs on a plate. Set aside.

Step 3:

Take a large bowl and drizzle it with 1 tablespoon of dressing. Add arugula along with 1 tablespoon of the dressing. Add pepper, Parmesan, and shallots on top of it. Toss the mixture around to combine. Place the salad on a big plate. Add eggs and prosciutto on top. Add more salt, pepper, or dressing if you require.

Chocolate Tacos Are A Thing And They’re Incredible

Let’s be honest; there will never be enough desserts in this world to satisfy our sweet tooth – but this recipe certainly comes close. No matter what time of year it is or whether you’re halfway through your dinner, there’s always time to add chocolate and ice cream into your life. Thankfully, this chocolate tacos recipe is truly something special, and it’s also super easy to make.

What You’ll Need

Although these chocolate tacos may look like the most delicious things in the world – well, that’s because they are – you don’t need to worry about buying out the local grocery store to make these at home. That’s because you only need a few ingredients. To make this chocolate taco recipe, you’ll need 6 yellow corn taco shells, ¼ cup of refined coconut oil, 2 ½ cups of semisweet chocolate chips, 2 pints of chocolate chip ice cream, ¾ cup of chilled hot fudge, ½ cup of chopped cocktail peanuts, ½ cup of lightly toasted coconut flakes, and 2 tablespoons of rainbow sprinkles.

How To Make Them

Once you have all of the ingredients in tow, combine one cup of chocolate chips and one tablespoon of coconut oil and melt in the microwave. Then, cover your taco shells in this chocolatey mixture and freeze them for around 10 minutes, or until the chocolate is hard. Once you’ve got these chocolate tacos to hand, fill with ice cream and fudge before placing it in the freezer again for around two hours. After this, you can then combine the rest of the chocolate chips and coconut oil to spoon over the tacos before topping with sprinkles, peanuts, and coconut flakes. They will then need to go in the freezer for another hour.

Sure, there’s a lot of freezing involved, but trust us when we say that this chocolate tacos recipe is what dessert dreams are made of. We wouldn’t lie, after all.