Equipment
Ingredients
Salad Base
- 200 g romaine lettuce, washed and dried
- 50 g arugula, washed and dried
- 150 g cherry tomatoes, whole
- 150 g red bell pepper, cored and seeded
- avocado, whole
- 50 g red onion, peeled
- 80 g kalamata olives, pitted
- 4 eggs, whole, raw
Simple Vinaigrette
- 60 ml extra virgin olive oil
- 30 ml red wine vinegar
- 10 g dijon mustard
- 5 g honey
- 2 g salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Method
Bring water to a rolling boil in a saucepan at 100°C/212°F. Gently lower the eggs into the water using a slotted spoon. Boil for exactly 10 minutes for firm but creamy yolks.
Using the slotted spoon, transfer the boiled eggs immediately to a bowl of ice water. Let them chill for 5 minutes. Once cooled, peel the eggs and chop them roughly.
In a small bowl, combine the olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper. Whisk vigorously until the dressing is fully emulsified and thick.
Chop the romaine lettuce into bite-sized pieces. Halve the cherry tomatoes and kalamata olives. Finely dice the red bell pepper and red onion. Peel, pit, and dice the avocado.
Place the chopped romaine, arugula, cherry tomatoes, bell pepper, avocado, red onion, olives, and chopped eggs into the large mixing bowl.
Drizzle the emulsified vinaigrette over the gathered salad ingredients. Toss gently but thoroughly to ensure every piece is coated in dressing without crushing the avocado or eggs.
Transfer the salad to serving plates or bowls. Serve immediately to enjoy the contrast of crisp greens and creamy textures.
Chef's Notes
- To tame the sharp bite of raw red onion, submerge the diced onion in a small bowl of ice water for 10 minutes, then drain thoroughly before adding to the salad.
- For the creamiest hard-cooked eggs that do not develop a grey ring around the yolk, strictly adhere to the 10-minute boil followed immediately by a rapid ice bath.
- Always dry your leafy greens completely. Water on the leaves acts as a barrier, preventing oil-based dressings from coating the lettuce and causing a pool of watery dressing at the bottom of the bowl.
- When chopping salad ingredients, aim to cut everything into uniform pieces. This ensures that every bite on the fork contains a balanced mixture of flavors and textures.
Storage
Refrigerator: 1 day — Store dressing separately from greens to prevent wilting. Avocado will brown over time.
