Arugula Salad with Cherry Tomatoes, Chickpeas, Hard-Boiled Eggs, and Pecorino

1 comment
By

Appears in Cook's Illustrated March/April 2016

Main Courses
Chicken
Eggs
Beans
Vegetables
Weeknight
Salads
    

This salad makes use of our Make-Ahead Vinaigrette recipe for a quick weeknight meal.

SERVES4 to 6 as a main dish

TIME15 minutes

Arugula Salad with Cherry Tomatoes, Chickpeas, Hard-Boiled Eggs, and Pecorino

WHY THIS RECIPE WORKS

In addition to oil and vinegar (or lemon juice), we make our vinaigrette with a combination of emulsifiers (mustard and mayonnaise) and a stabilizer (molasses), which help the emulsion form and hold for several days. We also use a 2:1 ratio...

Print