Charred Shallot and Arugula Salad with Sunny-Side-Up Eggs


This centerpiece-worthy salad pairs peppery greens, eggs, and thinly sliced prosciutto with a punchy lemon-garlic dressing.

Charred Shallot and Arugula Salad with Sunny-Side-Up Eggs

Jennifer Causey / Food Styling by Margret Monroe Dickey / Prop Styling by Nidia Cueva

Total Time:
25 mins

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.



  • 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


  • 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)


Make the dressing:

  1. 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:

  1. 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.

  2. 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.

  3. 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

Related Articles