Soft-Cooked Egg and Spring Salad

Serve the egg in a demitasse cup for a sweet, inspired presentation.

Soft-Cooked Egg and Spring Salad
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  1. 1 (6-ounce) package baby arugula leaves
  2. 1 cup thinly sliced radish
  3. 1 cup halved grape tomatoes
  4. 1 English cucumber, cut in half, seeded, and thinly sliced
  5. 1 cup ricotta salata cheese
  6. 1/2 teaspoon kosher salt
  7. 1/4 teaspoon ground black pepper
  8. 6 soft-cooked eggs
  9. Dijon Vinaigrette (recipe follows)
Dijon Vinaigrette
  1. 1/4 cup white wine vinegar
  2. 1 tablespoon minced shallot
  3. 1/4 cup Dijon mustard
  4. 1 tablespoon chopped fresh chives
  5. 1 tablespoon chopped fresh dill
  6. 1 teaspoon sugar
  7. 1 teaspoon kosher salt
  8. 1/2 teaspoon ground black pepper
  9. 1/2 cup extra-virgin olive oil
For salad
  1. In a medium bowl, combine arugula, radish, tomatoes, cucumber, and cheese. Drizzle with desired amount of Dijon Vinaigrette, tossing to combine. Season salad with salt and pepper. Divide salad among 6 serving plates. Serve each salad with 1 soft-cooked egg and remaining Dijon Vinaigrette, if desired.
For vinaigrette
  1. In a medium bowl, combine vinegar and shallot. Let shallot sit for at least 15 minutes.
  2. Add mustard to vinegar mixture, whisking to combine.
  3. Add chives, dill, sugar, salt, and pepper, whisking to combine. Whisking constantly, gradually add olive oil until all is combined. Whisk until smooth. Cover, and chill for at least 2 hours. Store covered in refrigerator for up to 3 days. Bring to room temperature before using.
Southern Lady Magazine