Arugula and Salted Egg Salad
Bitter and peppery, arugula is combined with creamy salted eggs and a bold ginger vinaigrette. The flavors of this arugula and salted egg salad will dance in your mouth.
For the ginger vinaigrette
- 3 to 4 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon onion flakes available in the spice section of the grocery
- ½ teaspoon dried oregano or 1 teaspoon chopped fresh oregano
- 1 teaspoon grated ginger
- ½ teaspoon brown sugar or more if you like a sweeter ginger vinaigrette
- ¼ teaspoon salt
- ⅛ teaspoon pepper
For the salad
- 1 oversized handful arugula
- 2 to 3 plump and juicy tomatoes
- 2 salted duck eggs
- few sprigs cilantro
- Make the ginger vinaigrette by mixing together all the ingredients (see notes after the recipe).
- Rinse the arugula and dry in the salad spinner.
- Halve the tomatoes and scoop out the seeds. Cut the tomato halves into four to six slices.
- Peel the salted duck eggs, cut into halves then thinly slice.
- Tear the cilantro into smaller pieces.
- Assemble the salad. Toss together the arugula and sliced tomatoes. Divide among three bowls.
- Top the salad with slices of salted duck egg.
- Drizzle a tablespoonful or two of the ginger vinaigrette over the salad.
- Sprinkle in the cilantro.
- Serve at once.
For best results, make the ginger vinaigrette 15 to 20 minutes ahead to allow the flavors to come together.
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