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

Yields
Serves 6 to 8

Photo: Thomas J. Story

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

Step 1

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

Step 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

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.

Nutrition Facts

Servings 0

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