Arugula Artichoke And Egg Salad
|Arugula/Any small leaved salad greens||1⁄2 Pound|
|Extra virgin olive oil||1⁄2 Cup (8 tbs)|
|Lemon||1 , juiced|
|Artichoke hearts||8 (Cooked Or Canned)|
|Finely chopped scallion/Chives||1 Teaspoon|
|Olive oil/Chives||1 1⁄2 Tablespoon|
Have the eggs at room temperature, place them in a saucepan, and add sufficient cold water to cover them.
Heat very slowly to boiling point and as soon as the water reaches a full boil remove from the heat.
Take the eggs out and leave to cool; they will be deliciously soft boiled.
If you prefer your eggs almost hard boiled, boil for 5 minutes after the water has reached boiling point and cool quickly in cold water.
Wash the arugula.
Make a citronette dressing, gradually beating the olive oil into the mixture of lemon juice, 1/2 tsp salt, and freshly ground pepper.
Drain the artichoke hearts if using canned ones, cut into strips, and mix gently with the citronette dressing.
Lift the artichoke strips out of the dressing with a slotted spoon, place in the center of a shallow bowl, and surround with the arugula.
Shell the eggs carefully, cut in half, and place on top of the artichoke strips.
Stir the chopped scallion or chives into the extra 1 1/2 tbsp of olive oil with a pinch of salt and drizzle over the eggs.