Arugula Salad With Chopped Egg and Prosciutto

By David Tanis

Published May 12, 2021

Arugula Salad With Chopped Egg and Prosciutto
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
15 minutes
Rating
4(263)
Comments
Read comments

This salad mimics a traditional salad favored in Switzerland called nüsslisalat mit ei, featuring clusters of mâche (a.k.a. lamb’s lettuce or corn salad). Arugula is easier to find in North America, sold as baby arugula or as “wild” arugula, which has jagged leaves. Larger leaves of garden arugula or baby spinach, or a combination, would also work.

Featured in: A Dinner Anchored by Salmon, and Worth Celebrating

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:4 servings
  • 6tablespoons extra-virgin olive oil
  • 3tablespoons red wine vinegar or sherry vinegar
  • Kosher salt and black pepper
  • 8ounces arugula (about 4 large handfuls), washed and dried
  • 4(8-minute) boiled eggs, cooled in ice water and peeled
  • 8thin slices prosciutto (3 ounces), optional
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

286 calories; 26 grams fat; 5 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 3 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 1 gram sugars; 11 grams protein; 626 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Make the vinaigrette: In a small bowl, whisk together olive oil and vinegar. Season to taste with salt and pepper.

  2. Step 2

    Divide arugula among 4 large plates. Using the large holes of a box grater, grate 1 egg over the center of each salad. (Alternatively, press the egg through a wide-meshed sieve or hand-chop.)

  3. Step 3

    Sprinkle each salad very lightly with salt. Whisk the dressing again and drizzle about 1½ tablespoons over each salad. Drape 2 slices of prosciutto artfully over each salad, if using, and serve.

Ratings

4 out of 5
263 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Thompson

I have never had a Nüsslisalat in Switzerland that was made with anything other than a mayonnaise based dressing! Oil and vinegar just doesn't go well with the egg. Mayonnaise based dressings are very common here (and sometimes referred to as "French"). Nüsslisalat is yummy but far better still made with rampon (mâche).

Olivier

It is correct: We use a Swiss version of a French dressing: mayonnaise, mustard, white wine vinegar, rapeseed oil, salt and pepper. Non-vegetarians in Switzerland add fried bacon, not prosciutto to the Nüssli salad Nüssli by the way means “little nut” in Swiss German, i guess it refers to the slightly nutty taste of the leaves

kate sf

The opening states this salad "mimics" the Swiss version. I thoroughly enjoyed it just as directed. Nice and light. I'll save the mayo for my standard egg salad sandwich.

Antonia

I can’t find the large leaf arugula. Can I use baby arugula?

Laurie Cruz

very quick yet satisfying - i swapped the proscuitto with baltic sardines and added broccoli microgreens

Bruce

Made it as a lunch salad for two using the sherry wine vinegar and hand chopped the eggs, it was perfect with some crusty bread on the side.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.