Best Salad Ever

Last week, Carla told me about a salad she made, and I could not stop thinking about it. So I asked her for the recipe, and it was so good I am passing it on to all of you.

First, mince an entire shallot. In small bowl mix this with 1.5 Tablespoons of white wine vinegar and a good pinch of salt. Let this stand for at least 20 minutes, or while you do everything else.

Prepare 1-2 hard-boiled eggs. The tried and true method I use is to put the eggs in a pan of water that just covers the eggs. Bring to a boil and boil for 1 minute. Then turn off the heat and let the eggs sit for exactly 8 minutes, or 7 if they are smaller. Run cold water over the eggs to cool and stop the cooking. Peel the eggs when they are done.

Then, as you water is heating for the eggs, prep 1 lb. of asparagus. Clean it and cut into pieces to suit your fancy. I cut them in large pieces at an angle (2-3 pieces per stalk). I roasted the asparagus (400 for about 10-15 minutes) with a tiny bit of oil and s & p. Carla steamed her asparagus.

Put about 4 hand fulls of arugula in your salad bowl. I seasoned the dry leaves with a bit of s & p.

Whisk 3.5 Tablespoons of walnut oil into the shallot-vinegar mix. Add the warm asparagus to the arugula, toss in the dressing, and crumble the hard boiled eggs into the salad.


Enjoy! We paired this salad with a delicious spring risotto with snap peas, parmesan, and bacon.