Arugula, tomato and salted duck egg salad with ginger vingaigrette
This East meets West easy-to-prep summer salad requires no cooking. Balsamic vinegar and olive oil are combined with ginger for a light dressing with a subtle heat.
Servings 3 people
Ingredients
- 1 large handful arugula
- 2 to 3 plump and juicy tomatoes
- 2 salted duck eggs
- 3 to 4 sprigs cilantro
Ginger vinaigrette
- 3 to 4 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon onion flakes (available in the spice section of the grocery)
- ½ teaspoon dried oregano (or 1 teaspoon chopped fresh oregano)
- 1 teaspoon grated ginger
- ½ teaspoon brown sugar (or more if you like a sweeter ginger vinaigrette)
Instructions
- Rinse the arugula and dry in the salad spinner.
- Halve the tomatoes and scoop out the seeds. Cut the tomato halves into four to six slices.
- Peel the salted duck eggs, cut into halves then thinly slice.
- Tear the cilantro into smaller pieces.
- Make the ginger vinaigrette by mixing together all the ingredients.
- Assemble the salad. Toss together the arugula and sliced tomatoes. Divide among three bowls.
- Top the salad with slices of salted duck egg.
- Drizzle a tablespoonful or two of the ginger vinaigrette over the salad.
- Sprinkle in the cilantro.
- Serve at once.
