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Arugula and Baby Lettuce Salad with Soft-Boiled Eggs and Roasted Oyster Mushrooms

  • 10servings
  • 45minutes
  • 283calories

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Source: www.goodhousekeeping.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H
MineralsCopper, Natrium, Fluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound(s) oyster mushrooms , sliced 3/4 cup(s) extra-virgin olive oil

  2. 3 tablespoon(s) extra-virgin olive oil , for mushrooms 2 teaspoon(s) kosher salt

  3. 1 teaspoon(s) freshly ground pepper

  4. 6 tablespoon(s) sherry vinegar

  5. 2 tablespoon(s) Amontillado sherry (or red wine vinegar or sherry vinegar)

  6. 6 clove(s) garlic , halved 1 tablespoon(s) honey

  7. 2 teaspoon(s) Dijon mustard

  8. 2 bunch(es) (about 1/3 pound) arugula , torn 3 bunch(es) (about 2/3 pound) baby spring lettuces , torn 10 soft-boiled eggs , peeled, quartered, and lightly salted 2 teaspoon(s) minced chives , for garnish

Instructions Jump to Ingredients ↑

  1. Preheat 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.

  2. Meanwhile, 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.

  3. On a large platter, toss salad greens and mushrooms with vinaigrette. Line platter with eggs. Top eggs with chives.

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