Yield: 10 generous servings

1 large head romaine lettuce
1 large bunch arugula
1 pound ripe tomatoes, washed, stemmed, and cut into bite-size wedges
2 medium yellow bell peppers, washed, trimmed, seeded, and cut into 1/4-inch dice
2 medium avocados, cut into 1/4-inch dice
3/4 cup minced red onion
2/3 cup olives, such as Cerignola or Kalamata, pitted and quartered
3 hard-cooked eggs

Dressing

3/4 cup extra virgin olive oil
3 tablespoons white wine vinegar
1 tablespoon Dijon mustard
Salt and freshly ground black pepper to taste

Slice off the crunchy white from the bottom of the romaine; discard. Wash and dry the green part and roughly chop or break up into bite-size pieces.

Remove the tough stems from the arugula; discard; wash, dry, and roughly tear leaves into bite-size pieces.

Place all the ingredients but the eggs in a salad bowl.

Whisk the Dressing ingredients together and toss with the salad at least 15 minutes before serving so that the ingredients can absorb it. Sieve the eggs and sprinkle them over the salad.