Arugula Salad with Tomatoes, Carrots, Olives, and Eggs

Arugula Salad with Tomatoes, Carrots, Olives, and Eggs (Serves 1 or 2)

My box of organic vegetables from Local Food Stop included arugula this week. Arugula is a spicy green that I’ve seen on Food Network TV many times, but never eaten. I wanted to try my share of arugula immediately. I put away the other vegetables in my box, but saved out the arugula, one heirloom tomato, and one carrot to go in a salad. I added olives and boiled eggs, dressed the salad with spices, lemon juice, vinegar, and olive oil. The result? Now I know I love arugula.

Prep and cook time: 15-20 minutes

Ingredient list:

2-3 big handfuls of arugula
1 heirloom tomato
1 carrot
1/2 can of green olives
4 eggs
1 lemon
Apple cider vinegar
Extra virgin olive oil
Cayenne pepper
Black pepper
Garlic powder

Directions: Place eggs in a pan in cold water. Cover pan and bring to a rapid boil over high heat. Turn off heat. Leaving pan covered; let eggs sit in hot water for 8 minutes. After 8 minutes, transfer eggs to a cold water bath. Meanwhile, add arugula to a large bowl. Slice tomato into bite-sized pieces and add to bowl. Add about half of a can of olives to bowl. Save the other half in an air-tight container in the refrigerator for a snack or another salad tomorrow. Peel carrot. Using a box grater, grate carrot into bowl. Using your hands, mix all the ingredients. Add the juice of one lemon, a splash of apple cider vinegar, and drizzle olive oil over the salad. Add salt, garlic powder, black pepper, and cayenne pepper to taste. Toss salad in bowl or use your hands again to mix ingredients. Remove shells from eggs and slice into halves or quarters. Add eggs to salad. Transfer to serving bowls and eat.

Notes: I ate the whole thing! There was enough for two ordinary people, but I am a big eater and this was good. The protein of the eggs and the fat of the olives kept me satisfied for several hours.

I boiled the eggs as I made the salad, so they were warm when I ate them. I usually boil a bunch of eggs in advance, so haven’t enjoyed warm boiled egg in a while. These were especially good, perhaps because I get them from my friend Phil Busman of Cherith Farms. Phil’s hens live authentic chicken lives, scratching for bugs and worms in his pasture. Vegetarian hens are responsible for many store bought eggs, but if you give a chicken a choice between a kernel of corn and a worm, the worm gets snarfed every time. I would not eat a worm myself, but I appreciate the rich yolks in the eggs of chickens that do.

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