From: Country Living US
Arugula and Baby Lettuce Salad with Soft-Boiled Eggs and Roasted Oyster Mushrooms
Yields:
10
Prep Time:
15 mins
Total Time:
45 mins
Cal/Serv:
283
Roasted mushrooms and soft-boiled eggs beef up this otherwise light but flavorful salad.
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Ingredients
- 1 lb. oyster mushrooms
- 3/4 cup extra-virgin olive oil
- 3 Tbsp. extra-virgin olive oil
- 2 tsp. kosher salt
- 1 tsp. Freshly ground pepper
- 6 Tbsp. sherry vinegar
- 2 Tbsp. Amontillado sherry (or red wine vinegar or sherry vinegar)
- 6 clove garlic
- 1 Tbsp. honey
- 2 tsp. Dijon mustard
- 2 bunch arugula
- 3 bunch baby spring lettuces
- 10 soft-boiled eggs
- 2 tsp. minced chives
Directions
- Step 1Preheat oven to 450 degrees F. Toss mushrooms with 3 tablespoons olive oil and 1/4 teaspoon each salt and pepper. Roast in a shallow baking pan until tender, about 20 minutes. Stir, then roast for 10 minutes more.
- Step 2Meanwhile, in medium bowl, whisk together vinegar, sherry, garlic, honey, mustard, and remaining salt and pepper. Drizzle in remaining olive oil, whisking continuously. Remove garlic cloves before dressing salad.
- Step 3On a large platter, toss salad greens and mushrooms with vinaigrette. Line platter with eggs. Top eggs with chives.
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