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Egg Arugula Salad with Carrot, Walnuts, and Balsamic

An Italian main-course salad. The large egg is seasoned simply so the balsamic stays bright. Serves 2.

Serves 2 · 25 min · Lunch

contains eggs

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 2 piece large egg
  • 4¼ oz arugula
  • 3½ oz carrot
  • 0.3 g black pepper
  • 1.6 g kosher salt
  • ⅞ oz walnuts
  • 1⅛ tbsp balsamic vinegar
  • 1 clove garlic
  • 6 g maple syrup
  • 1⅝ tbsp olive oil

Steps

  1. Lower 2 large eggs into boiling water. Simmer 9 minutes for jammy-firm yolks, then cool them in cold water and peel.
  2. Wash and dry 4¼ oz arugula. Cut 3½ oz carrot into bite-size pieces. Whisk the dressing ingredients until they look combined.
  3. Toss the greens and carrot with most of the dressing and a pinch of salt. The leaves should look lightly coated, not soggy.
  4. Arrange the large egg on top. Scatter ⅞ oz walnuts over the salad, add the rest of the dressing, and serve immediately.

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This is a variation — Carrot instead of Cherry Tomato; Walnuts instead of Almonds. Base recipe: Egg Arugula Salad with Cherry Tomato, Almonds, and Balsamic →

Make it yours (51 variations)

Cherry Tomato Cherry Tomato Cucumber Carrot Red Bell Pepper Avocado Apple Orange Red Onion
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