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Red Butterhead Lettuce and Arugula Salad with Tangerines and Hard-Cooked Eggs

Photo: Thomas J. Story
Yield Serves 6 to 8


  • 2 teaspoons fresh tangerine juice
  • 1/2 teaspoon grated tangerine zest
  • 1/2 teaspoon sea salt
  • 1/4 cup extra-virgin olive oil
  • 5 cups arugula, loosely packed
  • 6 cups red butterhead lettuce (about 1/2 head), loosely packed
  • 2 large or 4 small tangerines, cut into chunks
  • 1 1/2 cups croutons
  • 6 to 8 hard-cooked eggs, quartered

How to Make It

  1. Whisk together tangerine juice, tangerine zest, sea salt, and olive oil.

  2. Rinse and dry arugula and red butterhead lettuce. Put in a serving bowl and toss gently but thoroughly with only enough dressing to coat.

  3. Add tangerines and croutons; toss just to mix. Divide salad among plates (or serve on a platter if you like). Add a quartered hard-cooked egg to each plate and drizzle eggs with a little more dressing.