Red Butterhead Lettuce And Arugula Salad With Tangerines And Hard-Cooked Eggs

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2 teaspoons fresh tangerine juice

1/2 teaspoon grated tangerine zest

1/2 teaspoon sea salt

1/4 cup extra-virgin olive oil

5 cups arugula, loosely packed

6 cups red butterhead lettuce (about 1/2 head), loosely packed

2 large or 4 small tangerines, cut into chunks

1 1/2 cups croutons

6 to 8 hard-cooked eggs, quartered

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