Jammy Egg Garden Salad with Lemon Dijon Dressing

Jammy Egg Garden Salad with Lemon Dijon Dressing

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Jammy Egg Garden Salad with Lemon Dijon Dressing

Jammy Egg Garden Salad with Lemon Dijon Dressing

This colorful garden salad combines fresh greens, cherry tomatoes, red onion, and perfectly cooked jammy eggs with a bright homemade lemon Dijon dressing. Ready in about 22 minutes, it is perfect for lunch, a light dinner, or a fresh side dish.
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Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Servings: 4
Course: Salad, Lunch
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • For the salad
  • 6 large eggs
  • 5 ounces mixed spring greens about 140 g or 6 packed cups
  • 2 cups baby arugula about 50 g
  • 1 1/2 cups red and yellow cherry tomatoes halved, about 225 g
  • 1/2 small red onion very thinly sliced
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh chives optional
  • Freshly ground black pepper for serving
  • 1 pinch flaky sea salt
  • For the lemon Dijon dressing
  • 1/4 cup extra-virgin olive oil 60 ml
  • 2 tablespoons fresh lemon juice 30 ml
  • 1 tablespoon apple cider vinegar 15 ml
  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey or pure maple syrup
  • 1 small garlic clove finely grated
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper

Equipment

  • Medium saucepan
  • Medium bowl
  • Large serving bowl
  • Small jar with lid
  • Slotted spoon
  • Kitchen timer
  • Sharp knife
  • Cutting board

Method
 

  1. Prepare the ice bath
  2. Fill a medium bowl with cold water and ice cubes. Set it aside before cooking the eggs. The ice bath will stop the cooking process and preserve the creamy golden yolks.
  3. Cook the jammy eggs
  4. Bring a medium saucepan of water to a gentle boil. Using a spoon, carefully lower the eggs into the water. Cook for exactly 7 minutes, maintaining a gentle boil. For slightly firmer but still creamy yolks, cook for 8 minutes.
  5. Cool and peel the eggs
  6. Transfer the cooked eggs immediately to the prepared ice bath and let them cool for at least 5 minutes. Gently tap and roll each egg to loosen the shell. Peel the eggs and cut each one in half lengthwise.
  7. Make the lemon Dijon dressing
  8. Add the olive oil, lemon juice, apple cider vinegar, Dijon mustard, honey, grated garlic, oregano, salt, and black pepper to a small jar. Close the lid tightly and shake for 20 to 30 seconds, until the dressing is smooth and lightly creamy. Taste and adjust the seasoning if needed.
  9. Assemble the salad
  10. Place the mixed greens and baby arugula in a large serving bowl. Add the cherry tomatoes, sliced red onion, parsley, and chives. Drizzle approximately two-thirds of the dressing over the vegetables and toss gently.
  11. Add the eggs and serve
  12. Arrange the egg halves over the salad. Spoon the remaining dressing over the eggs and finish with flaky sea salt and freshly ground black pepper. Serve immediately.

Notes

Use a kitchen timer because one additional minute can change a jammy yolk into a firm yolk.
Lower the eggs carefully into the boiling water to prevent cracking.
For a milder onion flavor, soak the sliced red onion in cold water for 10 minutes, then drain and dry it.
Wash and dry the salad greens thoroughly. Add the dressing only immediately before serving to keep the leaves crisp.
Store the eggs, vegetables, and dressing separately. Refrigerate cooked eggs for up to 3 days, the dressing for up to 5 days, and undressed vegetables for about 2 days. The assembled salad is not suitable for freezing.