Name: Arugula Salad with Cherry Tomatoes, Chickpeas, Hard-Boiled Eggs, and Pecorino
Total time: 15 min
Ingredients: 10 ounces (10 cups) baby arugula; 12 ounces cherry tomatoes , halved; 1 (15 ounce) can chickpeas , rinsed; 1/4 cup recipe Make-Ahead Vinaigrette; Kosher salt and pepper; 2 cups shredded cooked chicken; 3 hard-boiled large eggs , quartered; 2 ounces Pecorino Romano cheese, shaved

Why This Recipe Works

In addition to oil and vinegar (or lemon juice), we make our vinaigrette with a combination of emulsifiers (mustard and mayonnaise) and a stabilizer (molasses), which help the emulsion form and hold for several days. We also use a 2:1 ratio of extra-virgin olive oil to vegetable oil, which prevents the oil molecules from bonding together and solidifying in the refrigerator while still allowing the distinct flavor of the olive oil to come through. The dressing template is adaptable to a variety of oils and acids, as well as aromatics and fresh herbs. The dressing complemented just about any salad green I tried, from plain leafy lettuces to the heartier combinations I created using cooked chicken with spinach, watercress, and arugula.

Before You Begin

Use a vegetable peeler to shave the Pecorino Romano.

Instructions

Toss arugula, tomatoes, and chickpeas with 3 tablespoons vinaigrette in large bowl. Season with salt and pepper to taste and transfer to serving platter. Add chicken to now-empty bowl along with remaining 1 tablespoon vinaigrette and toss to combine. Arrange chicken over arugula, followed by eggs. Sprinkle with Pecorino and serve.