Red Butterhead Lettuce and Arugula Salad with Tangerines and Hard-Cooked Eggs
Photo: Thomas J. Story
Yields Serves 6 to 8

How to Make It

Step 1
1

Whisk together tangerine juice, tangerine zest, sea salt, and olive oil.

Step 2
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.

Step 3
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.

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

Step 1
1

Whisk together tangerine juice, tangerine zest, sea salt, and olive oil.

Step 2
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.

Step 3
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.

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