Food Recipes Breakfast & Brunch Egg Dishes Charred Shallot and Arugula Salad with Sunny-Side-Up Eggs 3.0 (1) 1 Review This centerpiece-worthy salad pairs peppery greens, eggs, and thinly sliced prosciutto with a punchy lemon-garlic dressing. By Marve McClain Marve McClain Marve McClain is an Atlanta-based business consultant and digital media insider. She wrote a piece for Food & Wine about her stealth strategies for incorporating plant-based meat into recipes to trick her teenage son into eating healthier plant-based versions of his favorite foods. Food & Wine's Editorial Guidelines Updated on July 20, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate Print Share Photo: Jennifer Causey / Food Styling by Margret Monroe Dickey / Prop Styling by Nidia Cueva Total Time: 25 mins Servings: 4 This hearty salad packs a punch. It combines spicy arugula, cracked black pepper, Parmesan, prosciutto, sunny-side-up eggs, and shallots. The shallots are charred under the broiler, where they develop umami and subtle sweetness. The potent, garlicky dressing tastes great alongside the spicy greens, salty cheese, rich eggs, and fatty meat, where the richness of the runny egg yolk mingles perfectly with the pungent dressing. Ingredients Dressing 1/4 teaspoon grated lemon zest plus 2 tablespoons fresh lemon juice (from 1 lemon) 4 garlic cloves, grated on a Microplane (about 2 teaspoons) 1 teaspoon Dijon mustard 1/4 teaspoon dry mustard 1/4 teaspoon dried oregano leaves 1/4 teaspoon dried basil 2 tablespoons olive oil Salad 4 large shallots (about 6 ounces), thinly sliced (about 1 cup) 2 teaspoons avocado oil, divided 4 large eggs Kosher salt, to taste 6 cups loosely packed arugula (about 3 ounces) 2 ounces Parmesan cheese, shaved (about 1 cup) 1/2 teaspoon coarsely ground black pepper, plus more to taste 2 ounces prosciutto, torn into bite-size pieces (about 1 cup) Directions Make the dressing: Whisk together lemon zest and juice, garlic, Dijon, dry mustard, oregano, and basil in a medium bowl until combined. Gradually drizzle in olive oil, whisking constantly, until oil is incorporated and dressing is smooth. Make the salad: Preheat broiler to high with oven rack 6 inches from heat. Toss together shallots and 1 teaspoon avocado oil in a small bowl; spread in an even layer on a small baking sheet. Broil shallots in preheated oven until slightly charred, about 3 minutes. Remove from oven. Let cool 5 minutes. Meanwhile, heat remaining 1 teaspoon avocado oil in a large nonstick skillet over medium. Crack eggs into skillet, and sprinkle with salt to taste. Cook until whites are set and yolks are runny, about 3 minutes. Remove from heat. Transfer eggs to a plate, and set aside. Drizzle 1 tablespoon dressing in a large bowl. Add arugula, and drizzle with 1 tablespoon dressing. Top with shallots, Parmesan, and pepper. Toss to combine, or cover bowl with a baking sheet or lid, and shake to combine. Transfer salad to a large platter. Top with eggs and prosciutto. Season with additional salt and pepper to taste. Drizzle with additional dressing, if desired. To Make Ahead Dressing can be stored in an airtight container in refrigerator up to 3 days. Suggested Pairing Full-flavored Italian rosé: Benanti Etna Rosato Rate It Print