Arugula Salad With Chopped Egg and Prosciutto
This salad mimics a traditional salad favored in Switzerland called nüsslisalat mit ei, featuring clusters of mâche (a.k.a. lamb’s lettuce or corn salad). Arugula is easier to find in North America, sold as baby arugula or as “wild” arugula, which has jagged leaves. Larger leaves of garden arugula or baby spinach, or a combination, would also work.
- Serves: 4 persons
- 6tablespoons extra-virgin olive oil
- 3tablespoons red wine vinegar or sherry vinegar
- Kosher salt and black pepper
- 8ounces arugula (about 4 large handfuls), washed and dried
- 4(8-minute) boiled eggs, cooled in ice water and peeled
- 8thin slices prosciutto (3 ounces), optional
Step 1Make the vinaigrette: In a small bowl, whisk together olive oil and vinegar. Season to taste with salt and pepper.
Step 2Divide arugula among 4 large plates. Using the large holes of a box grater, grate 1 egg over the center of each salad. (Alternatively, press the egg through a wide-meshed sieve or hand-chop.)
Step 3Sprinkle each salad very lightly with salt. Whisk the dressing again and drizzle about 1 1/2 tablespoons over each salad. Drape 2 slices of prosciutto artfully over each salad, if using, and serve.