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

Photo: Thomas J. Story


Serves 6 to 8

Recipe from


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


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.


September 2009