At some point, these 98 degree days have to end. Of course, I will be missing them in winter, but for the moment I am running out of sundresses to wear. Dinner has become whatever I can throw together in a few minutes, preferably with little to no cooking time. This salad comes together quickly, and can easily become a main course with the addition of sliced ham, avocado, and a fried egg — which makes everything better, clearly. I love the contrast of the crisp, peppery arugula with creamy avocado and the tart vinaigrette. You can also poach the eggs for a slightly healthier version of this salad.
Arugula Salad with a Fried Egg
6 oz arugula
2 ears corn
2 oz prosciutto or Ibérico ham, thinly sliced (optional)
1 avocado, diced
Handful walnuts, lightly toasted
2 shallots, diced
1 teaspoon whole-grain mustard
2 tablespoons apple cider vinegar
2 tablespoons good quality olive oil
Salt and pepper, to taste
1 tablespoon butter
On a grill, roast corn until kernels turn bright yellow and are slightly charred, about 7 minutes per side. Alternatively, roast corn in oven at 400 degrees for 15 minutes. Let cool then cut off kernels with a serrated knife into a large bowl, then season with salt and pepper. Add arugula, toasted walnuts, avocado, and ham and mix well. In a small glass or jar, whisk shallots, mustard, vinegar, and sugar until blended. Slowly add olive oil in a steady stream while whisking, and mix until emulsified. Season with salt and pepper, then add to salad and toss well.
Melt butter in a sauté pan over medium heat. Crack egg directly into pan and season with salt and pepper (one at a time is easiest). Cook until white is about half-way set, approximately 1 minute. Flip egg over with a spatula and cook until white is set but yolk is still runny, about 30 second (longer if you like your eggs cooked more). Repeat with remaining egg. Add salad to two bowls, then top each with an egg.