Lunch: Arugula and Baby Lettuce Salad with Soft-Boiled Eggs and Roasted Oyster Mushrooms

Recipe by Steven Satterfield Roasted mushrooms and soft-boiled eggs beef up this otherwise light but flavorful salad.

This recipe includes fertility superfoods such as:

Honey

Health and fertility benefits of Arugula and Baby Lettuce Salad with Soft-Boiled Eggs and Roasted Oyster Mushrooms

One tbsp of honey has a glycemic index (GI) of 55.

Ingredients

1 lb. oyster mushrooms
3/4 c. extra-virgin olive oil
3 tbsp. extra-virgin olive oil
2 tsp. kosher salt
1 tsp. Freshly ground pepper
6 tbsp. sherry vinegar
2 tbsp. Amontillado sherry (or red wine vinegar or sherry vinegar)
6 clove garlic
1 tbsp. honey
2 tsp. Dijon mustard
2 bunch arugula
3 bunch baby spring lettuces
10 soft-boiled eggs
2 tsp. minced chives

Instructions

Preheat oven to 450 degrees F. Toss mushrooms with 3 tablespoons olive oil and 1/4 teaspoon each salt and pepper. Roast in a shallow baking pan until tender, about 20 minutes. Stir, then roast for 10 minutes more.
Meanwhile, in medium bowl, whisk together vinegar, sherry, garlic, honey, mustard, and remaining salt and pepper. Drizzle in remaining olive oil, whisking continuously. Remove garlic cloves before dressing salad.
On a large platter, toss salad greens and mushrooms with vinaigrette. Line platter with eggs. Top eggs with chives.

Add a review for Arugula and Baby Lettuce Salad with Soft-Boiled Eggs and Roasted Oyster Mushrooms