The richness of boiled eggs pairs with peppery arugula and a lemon-mustard dressing in this quick salad. It travels well in a lunchbox; pack the dressing separately to keep the leaves fresh until mealtime.
Rinse the arugula, dry it in a colander, and trim away the tough stems.
Boil the eggs for 8 minutes, then transfer them immediately to an ice bath.
Whisk together the mustard, lemon juice, olive oil, and salt to make the dressing. Peel and quarter the eggs, then toss them with the arugula and dressing.
Transfer the eggs to an ice bath right after boiling to prevent a gray ring from forming around the yolks. Contains eggs.
Editör notunda dörde bölmenin ezilmeyi azalttığı yazıyor ama benim çantamda yine de yumurtalar tamamen dağıldı, sos da her tarafa bulaştı. Belki de sosu tamamen ayrı bir kapta götürmek gerekiyor, notta bu net değil.
Haklısınız, sos ayrı taşınmadığı sürece yumurtalar çanta hareketiyle kolayca dağılabiliyor. Notu güncelleyip sosu mutlaka ayrı bir kapta taşımayı ekleyeceğim.
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