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5-Ingredient Easter Arugula Salad

A fresh and simple arugula salad featuring peppery greens, hard-boiled eggs, crunchy radishes, and shaved Parmesan, all tossed with a bright lemon-olive dressing.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Spring
Calories: 180
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 5 cups fresh arugula, washed and spun dry Pick bright green leaves with no dark spots or limp stems.
  • 4 large eggs, hard-boiled and cooled Boil for about 9–10 minutes for best texture.
  • 6-8 pieces radishes, thinly sliced Choose firm, smooth-skinned radishes.
  • 1/4 to 1/3 cup shaved Parmesan Buy a wedge and shave it yourself.
Dressing
  • 3 tablespoons extra virgin olive oil Use a good quality olive oil for best results.
  • 2 tablespoons fresh lemon juice Use fresh-squeezed lemon.
  • to taste salt and pepper Season to taste, add at the end to avoid sogginess.

Method
 

Prepare Eggs
  1. Place eggs in a single layer in a pot and cover with cold water by an inch.
  2. Bring to a rolling boil, then cover and remove from heat. Let sit for 9–10 minutes.
  3. Transfer eggs to ice water for 5 minutes. Peel under cool running water.
Prepare Greens and Radish
  1. Wash arugula in cold water and spin dry. Pat with a paper towel if needed.
  2. Thinly slice radishes for even slices.
Make Dressing
  1. In a small bowl, whisk together the olive oil, lemon juice, and a pinch of salt and pepper. Adjust to taste.
Assemble Salad
  1. In a large bowl, add arugula and radish slices.
  2. Pour half of the dressing and toss gently until the leaves glisten.
  3. Add the hard-boiled eggs (quartered or halved) and shaved Parmesan on top.
  4. Finish with additional dressing as needed and a sprinkle of black pepper and flaky salt.

Notes

Store salad components separately for best freshness. Assemble just before serving.