Arugula Salad with Egg Vinaigrette and Lemon Butter

Ingredients

• 8 heads arugula
• 1 hard-boiled egg
• 3 tbsp white wine vinegar
• 2 tbsp olive oil
• Salt
• freshly ground pepper
• 1 bunch chives
• 2 lemons (1 untreated)
• 50 g butter
• 1 Garlic clove
• Salt
• freshly ground pepper
• 1 bunch dill

Instructions

1. 1.

   Cut the arugula in half, rinse and pat dry.

2. 2.

   Peel the egg and dice it small. Whisk vinegar with olive oil and season with salt and pepper. Rinse chives, shake dry, and cut into fine ribbons. Add chives and egg cubes to the vinaigrette.

3. 3.

   Rinse untreated lemon and slice thinly. Juice the other lemon. Heat butter. Briefly sauté lemon slices in it. Peel garlic and squeeze into the pan. Add lemon juice. Season with salt and pepper. Rinse dill, shake dry, finely chop, and fold into the lemon butter sauce.

4. 4.

   Serve the arugula either with egg vinaigrette or warm lemon butter.