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

Name: Arugula Salad with Cherry Tomatoes, Chickpeas, Hard-Boiled Eggs, and Pecorino
Yield: Serves 4 to 6 as a main dish
Ingredients: 10 ounces (10 cups), baby arugula; 12 ounces, cherry tomatoes, halved; 1 , (15 ounce) can chickpeas, rinsed; 1/4 cup, recipe Make-Ahead Vinaigrette; , Kosher salt and pepper; 2 cups shredded, cooked chicken; 3 hard-boiled, large eggs, quartered; 2 ounces, Pecorino Romano cheese, shaved

1 comment

Appears in Cook's Illustrated March/April 2016

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...

This is a members' feature.