Homemade herb recipes. Arugula salad

If you have ever tried the Italian menu in your hands, then you know this dish as arugula salad. What kind of grass is this? In Italy, this is what they call a salad, where one of the ingredients is herb leaves.

Little things about arugula

The ancient Romans began to inhabit this area. This is our time to use it as an additive for salads, risotto, and pasta. Arugula can be a wonderful alternative to basil in pesto sauce. Its zesty aroma and spicy pea-mustard flavor bring their own touch to the rich herbs, so that the skin herbs begin to sound in a new way. How did she win over people? Why did they laugh?

They didn’t know about her in our country for a long time. After all, arugula is a symbol of fruitiness. Restaurants offer a wide variety of strains, including a variety of them. It is significant that the exchange of speeches flows positively into him. That's why arugula salad is one of the girls' favorite vegetables to lose weight, because the salad itself has very little calories, and there's practically only water in it. Arugula is a good source of iodine and vitamin C. It increases the level of hemoglobin and also removes cholesterol. The one who has experienced its tonic effect on the body, having learned that arugula is a useful natural energy source.

Preparation of the product

This tree is juicy and delicious. It is not easy to cut arugula; like other herbs, you need to tear it with your hands. This type of plant goes well with seafood, cheese, vegetables and meat. Many salads have spicy greens with cherry tomatoes.

With shrimps

Now let's look at how to make a arugula salad with shrimp. This herb is wonderful for an evening. You can complement the salad with arugula, tomatoes, and shrimp with a splash of white wine.

To prepare, you need:

Preparation

1. Wash the tomatoes from the beginning and cut them into pieces.

2. Wash and dry the arugula.

3. Clean the shrimp.

4. Now start filling. To add more detail to the chili, mix with spices and olive oil.

5. Then add basil until seasoned.

6. Place shrimp in the marinade for thirty minutes.

7. After that, start forming the salad. Place the arugula on the top (in the center of the plate), then evenly divide the cherry, pour over the filling, then place parmesan shreds (thinly planed), as well as shrimp strung on skewers. Axis and that's it, the arugula salad with shrimp is ready.

With tuna

Tuna is a very rich fish, which does not sacrifice meat for its savory tastes. When canned, it does not consume any brownish power. Tuna and arugula go wonderfully together. For preparation you need:

arugula - 50 grams;
olives without brushes - one jar;
olive oil;
lemon - quarter;
canned tuna - two cans;
tomatoes - two pieces;
sesame seeds (for decoration);
orok – one piece.

Ready

1. Trim the head with a tuna fork.

2. Wash the cucumbers and tomatoes and cut into slices.

3. Slice the olives.

4. Then add lemon juice and arugula.

6. Decorate the arugula and tuna salad with sesame seeds.

Z avocado

This salad can be considered ideal for a romantic evening. That's all because he only has aphrodisiacs in his warehouse. The arugula gives the salad a subtle hint of mustard. Therefore, the herb can be enjoyed not only as a savory one, but also as a gingerbread one.

To get a salad with arugula and avocado, you will need:

arugula (for relish);
pepper;
cherry – 250 grams;
avocado - one piece;
olive oil;
lemon - one piece;
salt;
girchytsia.

Cooking process

Recipe for arugula salad and quail eggs.

If you have cooked small eggs, you know that the relish is similar to that of smoked eggs, except that they contain more brownish substances. Another plus is its size. Eggs are so small that you’ll beg for arugula salad. It is important that this herb, madly, needs to pick up tomatoes, not big ones, but small ones. Salad of black arugula with quail eggs looks really fancy.

For preparation you need:

arugula - 200 grams;
quail eggs – 5-6 pieces;
cherry – 150 grams;

For refueling:

olive oil;
Provencal herbs;
watchmaker;
balsamic ocet – one tablespoon.

Prepared salad

1. Start cooking by taking the tomatoes, washing them, and cutting them into halves.

2. Boil the eggs, peel them, cut them into halves.

3. Tear the arugula.

4. Take a dish and place all the ingredients on it.

5. Then start filling. Combine two pieces of Provençal herbs with otsot, chasnik, mix, add olive oil. The axis is all, the filling is ready, add it to the finish.

With oranges

This arugula salad is more fruity, because it brings together the bitter taste of the spicy leaves and the sweet taste of the fruit.

For preparation you need:

olives - 12 pieces;
oranges - five pieces;
arugula - 200 grams.

For refueling you need:

I'm ready to savor the herbs with arugula

1. Wash the arugula and tear it into pieces.

2. Peel the oranges and remove the white veins.

3. Chop the citrus pulp into small pieces, then skim it thoroughly, as needed during the preparation of the filling.

4. Chop the zucchini finely, mix with mint, mustard and lemon juice.

5. Pour in the oil step by step, then add the pepper, zukor and salt. Mix half of the sauce with citrus, pour the remaining part over the beast. Then add the olives. The axis is all, the grass is ready for use.

Salad with arugula, tomatoes and avocado

To prepare this, you will need:

avocado - one piece;
salt;
arugula - bunch;
olive oil - three tablespoons;
cherry – 13 pieces;
lemon - one piece.

Cooking of savory and cinnamon herbs

1. Peel the avocado, remove the brush, remove the skin.

2. Cut the blanket into small pieces and place on a plate (large).

3. Wash the cherry and cut it into two parts. Place on top of the avocado.

5. Now start preparing the sauce. To do this, mix olive oil with lemon juice. Mix everything thoroughly until a homogeneous consistency is achieved. Then add salt|salt|. The dressing is ready, pour over the salad.

Strava with mushrooms

It’s easy to understand how to prepare arugula salad with mushrooms. This kind of grass is quite extraordinary. All this is because mushrooms and arugula are not often eaten. Anyone who loves light herbs will enjoy this salad.

For preparation (for several portions) you need:

mushrooms – 150 grams;
asparagus (vtechi) – 6 pieces;
pepper;
arugula - 150 grams;
salt;
olive oil and balsamic ocet - two tablespoons each;
cibulina - half.

The process of preparing a salad with spicy herbs

Clean the tsebul, cut and grease until done (about five minutes).
Cut the mushrooms into slices.
Cut the asparagus spears into three or four pieces (crosswise).
Add asparagus and mushrooms to the tsibul. Salt everything.
Grease two pieces of bread in a frying pan.
Wash the arugula and place on a plate, asparagus and mushrooms.
In the frying pan where the ingredients have been greased, pour in the ocet. Let the yom boil.
Then pour the ocet into our cinnamon salad. Top with pepper.

Small visnovok

Now you know how delicious it is to prepare a salad from tomatoes and arugula, as well as other similar herbs, including cinnamon greens. We trust that ours will be happy to help you, and you will be able to deal with such problems on your own. Good luck to you!

Compare with arugula.

RUCCOLA has firmly established itself in the most glamorous salad. In fact, arugula is nothing more than a reveler, a close relative of kulbab. However, the love of the population deserves arugula: its bright, aromatic, tart, spicy-herky-sour flavor is ideally eaten with other salads, fish, meat and seafood. Unfortunately, on our menu the price of a couple of recipes with this wonderful salad will go up: arugula with shrimp and arugula with Parmesan. Adje tsey salad is a wonderful airfield for cooks. “You can use arugula to make miracle soup. Coat the arugula and white salmon with olive oil, add to the chicken broth, turn in a mixer, add tops, salt, pepper, tops of oil. Can be served hot or cold, with chasnik croutons.” Also heat the arugula with a chasnik, olive oil, salt and pepper, stretching two pieces of bread in a frying pan: this is an ideal side dish. Arugula is rich in vitamin C, iodine and vitamins. Growth is both in the minds that are cultivated and in the wild appearance.
There is a rich, hospitable taste. It is mainly used in salads, and also as a vegetable additive for meats and pastas. Along the coast of Slovenia (especially Koperja) you can also get sirnaya cheburek. In Italy it is often used to prepare pizza; Traditionally, arugula is added either shortly before the end of cooking or just after. It is also used as an ingredient for pesto in addition to basil (or replacing it). In the Caucasus there are young pasta and leaves. The leaves are used as a seasoning for the herbs in the salad, the young pasta is used for the fresh look, and in the present day it is used for preparing mustard.

In Indian medicine, it is currently considered a drug-resistant and anti-inflammatory drug; in traditional medicine - for skin ailments, sik - for swelling, swallowing, hematomas, calluses, nasal polyps.

Salad "Lasun"
Ingredients:
pear 1pc
soya cheese “Tofu” 100g
great grapes 80g
celeri stalk 80g
beaten roslin tops without cucumber 60g
lemon juice 10g
salt 2g
arugula salad leaf 20g
cashew nuts 30g
olive oil 20g
otset "Balsamic" 5g

Peel the pear from the skin and remove the nest. Cut into halves and remove the brushes. Cut the celery stalk into thin slices. Beat the tops with thick foam and add the juice of fresh lemon. Combine the prepared ingredients and season with beaten tops and lemon juice. Salt and add bitter salad. Top the salad with arugula leaves and cashew pots. Drizzle the salad leaves with olive oil and balsamic octa.

Lokshina with tomatoes, arugula and brinza
250 g of long loxin, 3 large fleshy tomatoes, 10 g of arugula, 1 red cibulin, 250 g of lightly salted brinza, salt, olive oil

Boil the lokshina in salted water. When the lokshina is ready, throw it on a drain, let the water drain and add 2 tbsp. olive oil.
While the loxin is cooking, prepare the sauce. Keep all the vegetables in mind. Cut the arugula into slices, the tomatoes into small cubes, and the tsebul into thin slices. Cut brinza into small cubes.
Heat a little bit of olive oil in a frying pan, add the zucchini and tomatoes, stir vigorously and simmer for literally 1-2 minutes, so that the vegetables are lightly drained, add salt (if the tomatoes are sour, then add the thirds tsukru).
Mix the vegetables with the pickle, add the arugula and brinze and serve immediately.

Rocket salad
Ingredients
150 grams arugula
5 pieces of lightly salted salmon
9 pieces cherry tomatoes
1/2 press of dry crane
1/3 of a meal of peeled pine peas
2 tablespoons olive oil
for the relish
1/2 tablespoon ocet balsamic

Cut the arugula into pieces. Then cut the tomatoes into two parts and add to the arugula. Cut the salmon into strips and add to the crane.

Beat the ocet with olive oil until smooth, adding|add| a little salt.

Pour the dressing into the salad, mix everything well and garnish with pine nuts.

Cream soup with watermelon, pear and arugula
Ingredients:
500 gr. watermelon
50 gr. leek
100 gr. potatoes
200 gr. pears
350 ml. vegetable broth
arugula
tomato
garbuzovo oil
olive oil
salt
pepper

Preparation:

Sauté peeled watermelon and leek in olive oil. Add some potatoes and pears. Add broth, salt, pepper, cook for 25-30 minutes.
Blend the soup with a blender. Pour into a plate, add tomato chunks, arugula and lightly drizzle with watermelon oil.

Tuna, served with tea, with arugula
What is needed:
200 g tuna
2 tbsp. l. Earl Gray tea
2 pieces of fresh arugula
100 ml olive oil
1 tbsp. l. balsamic ottu
2 tbsp. l. cedar peas

What to do:
Frost the rib. Cut into 2 long bars, 1 piece each. per serving. Roll the sides in tea and brush with olive oil for 30 seconds. From the skin side. Near the middle, the tuna may run out of sirim. Olya is beaten with a wine with balsamic glaze. Add peas. Shred the arugula and dry it. Season with sauce. Place it on a plate. Carefully cut the tuna into slices and place on the arugula. Serve immediately.

RUCCOLI SALAD with veal
salad:
arugula 50 g
cherry tomatoes 60g
quail eggs 5 pcs

Language
veal language 100g
carrots 20g
rep.cibul 20g
leek cibul 20g
crepe, parsley (rhizome) 20g
spices (cloves, pepper, bay leaf) 0.5 g each
sil-3g
Olive plant -10g

Sauce (700g)
(Per serving - 15g)

Chasnik-60g
ginger-60g
tsukor-125g
soy sauce-200ml
Ocet Chervony Vinny 200ml
mayonnaise 25 g

Sauce: Peel the chasnik and ginger and chop finely. Place all ingredients (except mayonnaise!) for the sauce in a blender and blend into a homogeneous mass. Stir in mayonnaise before serving

Mova: Dip your tongue in the water with lubricated carrots and cibulae. Gather a bouquet of greenery leaves, dill rhizomes and parsley with cloves, peppercorns and bay leaves. Bring to a boil, add salt and cook the tongue until tender. Cool the broth and strain. Please clean and save the broth. Before serving, warm the mova in the broth.

Salad: Sort out the arugula leaves, wash and dry. Chop the cherry tomatoes completely. Boil the quail eggs (2 minutes after boiling). Get ready to cut it right away. The language is cooked in small cubes. Gently mix the sauce and salad and add.

Salad with arugula and lemon
Ingredients:
Lemon 1 pc.
Olive oil 2 tbsp. l.
Sil 1/2 tsp.
chalk black pepper 1/4 tsp.
Rucola 450 g
Parmesan cheese 60 g
Cooking method:

In a small bowl, mix the grated lemon zest and lemon juice with olive oil, salt and pepper. Beat the crumbs. Wash the arugula, remove the stems, and place the leaves in a large salad bowl. In a large third, grate thin sheets of arugula with Parmesan cheese. Mix with|iz| prepared lemon dressing.

Corn salad with arugula and bacon
Ingredients
4 pieces of kachani kukuruji
1 bunch of arugula
4 pieces skibok bacon
1/3 bottle green cibul
1 tablespoon Vinny Ocet
1 tablespoon olive oil
1/8 teaspoons kmin
1 pinch salt

Licorice corn is mixed with peppered arugula, bacon, tsibula, kmin and wine juice are balanced with corn.

Cook the corn directly in the lushpinni. You can use it on the grill to infuse it with smoked flavor, or to boil it for 15 minutes. Let it cool and peel it off. We use a knife to cut the corn grains over a plate.

In a bowl, mix corn, sliced arugula, bacon and cabbage. In a large bowl, beat together the butter, ocet, salt, pepper and kmin.

Before serving, season the salad with this mixture. Try and make additional payments if necessary. Corn salad with arugula and bacon ready.

Salmon with mushrooms, leek and arugula
Ingredients:
Gribi – 220 g
Leek - 1 pc.
Oliya – 3 tbsp. l.
Salt black pepper
Lemon – 1 pc.
Salmon fillet (about 200 g) – 4 pcs.
Arugula – 3 bottles

Heat the oven to 230 degrees. Cover the sheet with parchment.

Cut the mushrooms into slices of 0.6 cm each. Cut the leek into thin slices, and then cut into 0.3 cm slices. Mix mushrooms, leeks, olive oil, ½ tsp. salt and ¼ tsp. pepper.

Grate the lemon zest onto a grated grater. Stir together the zest from 1 tsp. salt and ¼ tsp. pepper.

Place the salmon fillet on a sheet. Rub the fish with grated zest. Place the mushrooms and cibul in an even ball around the salmon.

Brush the fish with mushrooms in the oven for 10-15 minutes. If the salmon is ready earlier, transfer the other products to a plate and place the sheet in the oven for another 3-5 minutes.

Eat arugula leaves with coated mushrooms and leeks, pour in lemon juice (about 1 tbsp) and stir. Salt, pepper and add|add| lemon juice for relish. Divide into four portions. Place salmon pieces on top.

Yalovichi medallions with mushrooms and arugula
Ingredients:
Dried, canned tomatoes (halves) – 3 pcs.
Oil vershkova, rosem'yakshene – ¼ bottle
Ocet sherry - tsp.
Sil
Black pepper
Yalovicha virizka (medallions and stitches about 1 cm) – 4 pcs. (350 g)
Olive oil – 1 tbsp. l.
Shallots, details – 2 pcs.
Royal pecheritsa (cut droplets, 1 cm each) – 110 g
Arugula – 200 g (2 bunches)

Mix dried tomatoes from 2 tbsp. l. tops of oil and otstom. Add 1-2 pinches of salt. Burn in a plastic pot and form a cylinder 5 cm long. Place in the refrigerator (or freezer, if you don’t have enough time).

Salt and pepper the meat on both sides. Heat the olive oil well in the frying pan until the heat is high. Coat the medallions 2 times per skin side (meat with blood) or until further frying. Transfer to a plate and cover with foil to keep the meat cool. Add 2 tbsp to the pan. l. top oil. When it starts to bubble, add the sliced beef and cook for 30 seconds. Add mushrooms and a pinch of salt. Cook, stirring, 2-3 hvilini. Add arugula and mix. Cook the steaks evenly until the lettuce leaves become slightly soft. Place mushrooms and arugula on two plates. On top - two medallions and a piece of chilled olive oil with tomatoes (this oil, before cooking, will immediately go to the young lamb and greased chicken).

Salad with arugula and half arugula
Ingredients:
bunch of arugula
150 g half;
200 g feti.

For refueling:
4-5 tbsp. l. olive oil;
2 tbsp. l. grape seed oil (you can omit it by adding more olive oil);
1 tsp. narsharaba (can be replaced with pomegranate juice or wine otsot);
1 tsp. honey;
1 tsp. mustard;
1 tsp. dry basil.

Prepare the dressing, wash the salad, check, drain the water. Sprinkle the leaves with more dressing and mix carefully. Place in portioned bowls, crumble the feta crumbs, add the sliced half, and serve with a fresh baguette.

Shrimp salad with avocado and raspberries
Products:
120 g arugula
500 g king prawns
500 g raspberries
2 avocados
juice of half a lemon
1 tbsp. spoon of balsamic otztu
1 tbsp. spoon of Dijon mustard
4 tbsp. spoons of olive oil

Preparation:
Blend 250 g of raspberries, mustard, citrus in a blender. Without stirring, gradually pour in the olive oil.
Cut the avocado into large cubes and sprinkle with lemon juice.
Mix arugula, avocado and shrimp with dressing.
Just before serving, decorate the salad with any raspberries you have left.

Pizza with mozzarella and arugula
For 4 servings:
425 g boroshna
0.5 sticks of yeast
tsukor
20 g dried tomatoes at Oliya
370 g frozen chopped tomatoes
1 tbsp. spoon dog then
200 g tomatoes
200 g siru mozzarella
basil leaves
50 g arugula
It’s good to shine, to live in a new place of darkness. Dissolve the yeast, add 1 pinch of zucchini and add 50 ml of warm water. Cover and set to 20 degrees warm. Cut dried tomatoes into 2 tbsp cubes. spoons of olive oil, to save the stinks, 100 ml of warm water, 0.5 teaspoons of salt, add to the dough. Limits will rise by 30 minutes. Mix the sliced tomatoes with the pesto. Divide the dough into four portions and make it soft. Viklasti on smashcheni|smear| oil|mastil| deco, coat with sauce. Cut fresh tomatoes with mozzarella into slices. Viklasti na pіtsa and forfeit for 30 minutes to rise. Preheat the oven to 200°. Bake the pizza for 30 minutes. Garnish with basil and arugula.

Pesto sauce with arugula and cashews
We need:
2 bunches of arugula, peeled, with water-cured leaves
80 g cashew nuts, lightly greased
50 g chopped parmesan
1-2 cloves chasnik
olive oil
salt and pepper
crushed chili pepper
1 tsp. tsukru

Preparation:
Italian sauces are divine in their simplicity and delicious taste!

Mix all ingredients, including olive oil, in a mixer. Gradually add olive oil to the bowl. The pesto is ready. It can be eaten directly from the gnocchi, and can be stored in the refrigerator for 3-5 days.

RUKOLI SALAD WITH CHICKEN LIVERS
What is needed:
70-100 grams of mushrooms (champignons, glivia), 200-250 grams of chicken livers, 3-4 tablespoons of olive oil, 1 teaspoon of mustard (fruit with grains), a bunch of arugula, 1 tablespoon of cognac, 1 tablespoon of red wine , fresh black pepper, sea salt.

Cooking method:
Remove and clean the mushrooms and cut them into slices. Heat 2 tablespoons of olive oil in a frying pan and brush the mushrooms with salt and pepper. After 2-3 minutes, add mustard and ocet, mix. In another frying pan, heat 1 tablespoon of olive oil and brush the cookies. Lubricate them no more than 2-3 times, so that the stench becomes soft and tender. Lightly salt and add cognac. Mix the cookies and mushrooms. Place arugula leaves in a deep bowl, add half of the mushrooms and livers, 1 tablespoon of olive oil, mix. Place the salad on plates, add a handful of livers and mushrooms to the animal, pour over the dressing, in which they are smeared.

Warm potato and arugula salad
What else is needed:
arugula - 2 packs.
Boiled potatoes,
12 anchovies,
3 tbsp. spoons of capers,
For refueling:
juice of 1 lemon
1 fresh chili pepper
5 tbsp. spoons olive oil
bunch of parsley
fresh black pepper

Cooking method:
Soak the anchovies in water for 10 minutes, and then pour them onto fillets, sprinkle the trouts with lemon juice and pepper.

Cut the prepared boiled potatoes into quarters, fry them in top oil in a frying pan or in a micro-oven, mix with capers, parsley, finely chopped chili pepper (without garlic), 1 tbsp. a spoonful of lemon juice and 4 tbsp. spoons of olive oil.

Season the salad leaves with 1 tbsp. a spoonful of olive oil and lemon juice, any left over, and mix with the potatoes.
Place the salad in a deep dish and lay the anchovy fillets on the beast.

Salad with arugula and eggplant
Ingredients:

Rucola - 200 g
- olive oil - 80 ml
- Eggplant - 400 g
- Cedar peas – 60 g
- Ocet balsamic - 60 ml
- Cherry tomatoes - 200 g

Preparation:
Wash and dry the arugula first, otherwise the dressing will be drained from it.
Cut the eggplant into slices and brush with olive oil. It’s not Olya’s fault but it’s just a little bit.

Grease the peas in a frying pan.

Wrap the arugula, sprinkle with balsamic raspberry, add eggplant to the zvekhu, cut into 2 parts cherry, pour olive oil over the gills and decorate the zverkhu with cedar pots.

Salad with arugula and tomatoes
What you need: arugula 250 rub.
cherry tomatoes 10 pcs.
red cibulin 0.5 pcs.
clock clove 1 pc.
parmesan 50g.
bowls of white bread 6 pcs.
Olive oil 50 ml.
balsamic otset 1 tsp.
salt and pepper for the taste
arugula salad

What to do:

Dry the arugula. Mash the tomatoes and cut them into 2 pieces. Peel the cibul and cut into slices. Clean the clock and cut into plates. Grate half of the Parmesan cheese, cut any leftover cheese into thin slices.

Cut the bread into thin narrow pieces, sprinkle with oil and grate with Parmesan cheese. Bake in an oven heated to 200 °C, 2-3 minutes, or grease on the grill.

Mix Olya with father, add pepper. Mix arugula, tomatoes, tsibul, chasnik and parmesan slices in a bowl. Drizzle with dressing. Serve the salad with croutons.

Risotto with arugula and bresaola, Italian cured veal shred
We need:
base for risotto
70 grams of vershkova oil
120 g chopped parmesan
125 g arugula leaves, roughly chopped
100 g bresaoli, roughly chopped
Chebrets
lavrushka

Preparation:
Prepare the base for the risotto. Take them out of the fire.
Add bay leaf, thyme, vershkova butter, bresaola, arugula and parmesan. Mix well and cover with a lid. Let the rice absorb its aroma, it will take about 15 minutes.

A treat for vegetarians: instead of bresaoli, brush the mushrooms.

Recipe for risotto base:
We need:
1.1 liters of chicken, vegetable and chili fish broth
80-90 grams of vershkova oil
1 large cibulin, finely chopped
2 cloves chasnik, finely chopped
½ bunch of fresh celery (leaves finely chopped)
400 g rice for risotto
2 kelihi of dry white vermouth (for example, dry Martin Bianco) or dry white wine
salt and pepper for relish
120 g refined Parmesan cheese

Prepared.
The basis for risotto is a wonderful thing for the great homeland with varied flavors. Before the base, you can add lubricated vegetables, seafood, meat, or you can leave it out - for lovers of the classics, soft, juicy and viscous, like the traditional Italian risotto.

1. Heat the broth. In a frying pan, heat up the olive oil and the toppings, add tsibul, chasnik and selera to the hot frying pan and coat on a low heat for 15 minutes. When the vegetables are softened, add rice and heat.

2. Once the rice is lubricated, do not stir it constantly. Through the sprout of hvylin rice we will see a little bit. Add vermouth and wine and continue stirring - a wonderful aroma will fill your kitchen... Don’t worry, the alcohol will evaporate, leaving behind aromatic, savory rice.

3. Once the vermouth or wine has been absorbed from the wine, add a little warm broth to the rice and add salt. Change the little bits of vogon, now let the rice simmer in a little vogon, or in a fragrant broth. Continue to gradually add the broth in portions, gradually stirring, so that the skin portion of the broth evaporates as soon as it is added. Tse trivatime is close to 15-20 hvilin. Try the rice – is it ready? Continue adding the broth until the rice is softened, until the very core of the grain of rice is completely hardened. Try and add salt to the risotto. Whatever it is, add salt and pepper until it tastes good. If the broth has finished before cooking the rice, add hot water to replace it.

4. Take note fire and add|add| 70g top butter|mastila| and details Parmesan. Mix well. Place the frying pan on the fire and then add a bunch of quills. This is the most important moment for a perfectly prepared risotto, because at this moment the risotto itself becomes viscous and juicy - just as it is supposed to be!

Marinated brinza and arugula
300g brisket, 1 pack (100g) of pickled brinze in rose salt, 200g arugula, 100g syru.

Cut the brisket into cubes, add brisket and brisket into the ointment, and add the brisket to the brisket. We tear up the arugula and mix everything.
Dressing: brine brine, olive oil, salt, pepper and seasoning for relish.
Before serving, drizzle with the dressing and serve the white bread croutons well.

Tuna salad with arugula
Necessary products:

Canned tuna in your own juice - one jar;
Olives without tassels;
Arugula;
Sun-dried tomatoes;
Olive oil and balsamic oset.

Procedure for preparing tuna salad with arugula:

It is necessary to wash the arugula and then dry it. Open a can of tuna and pull out the fish from it. Place the arugula on the garnish of the dish, then place pieces of canned tuna on top of it. If you don't have enough dried tomatoes, you can cook them quickly. To do this, wash and cut the tomatoes into halves, generously sprinkle all the spices on them and place in a microwheat oven. The dried tomatoes are ready. Tomatoes prepared in this manner cannot be preserved for long, so it is important to eat them immediately. You need to spread dried tomatoes and olives on top of the tuna. Then the salad needs to be topped with oil and otto.

Pinot with arugula and pea sauce Pesto
Ingredients
1/2 tablespoon olive oil
2 cloves chasnik
350 grams arugula
1/2 tablespoon of split peas
3 tablespoons of waxed peas
1/3 teaspoon nutmeg
1/2 tablespoon grated cheese
450 grams Penne pasta
200 g fresh green kvass

In a small frying pan over low heat, cook a roasted chasnik for about 5 minutes.
Using a food processor, grate arugula, pea hairs, ½ tbsp. warm olives. Olive oil, grease with chasnik and grind everything into a thick paste.

I add nutmeg, salt and pepper. Stir in any remaining butter and cheese. Try the Pesto for relish and add seasoning to taste.

Pinne with arugula and pea pesto sauce is ready.

Recipes handcrafted with photos will help you prepare herbs with cinnamon and spicy greens. Recipes for preparing arugula do not include adding greens to salads. Salad with arugula - paste, risotto and pizza, instead of basil, vicorist freshly young leaves and pasta of arugula. Pesto sauce can be prepared not with basil, but with arugula leaves. Here are the recipes: coat the arugula with olive oil and add pasta and rice. It is important that arugula enhances the taste of kvass and other legume herbs. These arugula are vikorista for preparing hot mustard. In addition, the olive oil used to add when canning vegetables is prepared from this day. Arugula (arugula, arugula, arugula, gulyavnik, arugula, rucola, rocket, arugula, rocket, roquette, rugula) - spicy, with a slight tartness, a little bit of oily herb. This spice was used in cooking even in Ancient Rome. The wild one looks like a medicinal reveler. Arugula gained popularity among lovers of Mediterranean, above all, Italian cuisine due to its specific pea-mustard taste. Young leaves are added to salads, often in a bowl with lettuce, finely chopped leaves are added to appetizers with syrah, or simply sizzled over boiled potatoes.

A recipe for a unique vegetable salad, which includes avocado, mango, corn and greens. It only takes three hours to prepare, and as a result you will have on the table a tasty, bright, juicy salad that you will immediately want to eat.

section: Vegetable salad

They don’t care if the roast beef salad is prepared quickly and does not contain a lot of ingredients, so its preparation may appear complicated at first glance. If you are preparing roast beef first, you will need to follow the cooking recipe exactly.

section: Stravi z Jalovicini

If you have lost a few chips, you can break them, you can use them to prepare meat salad “Murashnik”. Cream of chips, salad recipe includes boiled turkey, tomatoes, sweet peppers and fresh herbs. Mix salad dressing from ingredients

section: Indian salads

For lunch you can prepare pasta with chicken breast sauce and cherry tomatoes in a versh-syr sauce with a splash of truffle oil. The recipe is simple, simple and, inheriting from it, a delicious lunch or dinner for the whole homeland will be ready in about 30-40 minutes.

section: Macaroni with sauces

Fruit and vegetable salad with soft cheese is suitable for experimental cooks who do not like monotony. The recipe can be changed to suit your taste and the appearance of the products. For example, if there is no anger, you can take grapes and replace the peaches with dinette. I dont want

section: Sirni salad

I chose the recipe for white tuna with red pepper sauce with arugula and tomatoes a long time ago through its simplicity, due to the technology I was about to master, and practiced at the same time. I realized the taste of this fish. The trick in the recipe is to avoid drying out the fish.

section: Riba is greased

Spaetzle is a variety of German pasta, small pieces of dough, boiled in water, which are served as a side dish before meat or as an independent herb. In this recipe, before making homemade spätzle, you prepared arugula sauce (ideally, you can prepare the sauce

section: Dumplings, dumplings

The taste of the pesto sauce from your hands is enhanced by the pesto and basil. Once the broth has been soaked, the bitterness is clearly noticeable, and the sauce is not an acquired taste. This is a plus for this recipe. For the cob, prepare a very small portion of sauce,

section: Italian cuisine

Basil pesto with arugula, of course, is added to the base sauce. This one has an appetizing tartness. Otherwise, the sauce is in no way different from the original pesto, and it can be added with the same herbs as basil pesto.

section: Sauce

Do you want something high in calories and life-giving, but don’t want to keep the stove on for too long? A salad of young potatoes and greased squid is definitely for you! Savory, tasty, simply prepared - what else can you complain about?!

section: Squid salad

A burrito with chicken and vegetables is a disgusting alternative to dinner or a big snack. You can choose the filling to suit your taste. My option is baked chicken breast, first marinated in a ready-made mixture of spices for tacos and greased with vegetables. Ready

section: Burito

The basis of this snack cake is Finnish shortcakes LapinRilla Tortilla. The stench is not like regular bread, but more like tortilla. Coat the skin ball with cream cheese (for example, Philadelphia), place on top, cherguyuyu, grease minced meat and St.

section: Sandwich cakes (snack bars)

Halloumi is a traditional Cypriot white cheese. The cheese is prepared from a mixture of sheep and goat milk with the addition of dried mint. For this salad, cut the cheese into pieces, roll in eggs and breadcrumbs, brush until golden brown. Smazheniy sir wickle

section: Sirni salad

Sour pie with greens is a simple, yet appetizing pie. The dough comes out straight, salt the bits by adding grated Parmesan cheese to the dough. I also added syre to the filling, so that the taste of wine can be enjoyed with fresh herbs and sour cream.

section: Sirny pies

The basis of this salad is couscous - the grain is tasty and harvestable. Combined with vegetables and greens, seasoned with lemon juice and olive oil, couscous is perfect for both lunch and evening. Pay attention to the consistency of lard preparation

section: Couscous

A light spring salad, full of colors, and smells as subtle as the idea that the grass is not only tasty, but also cinnamon. The salad tastes great with chard, arugula and spinach, with aromatic hazelnuts and savory mozzarella. I to

section: Sirni salad

Gnocchi is potato dumplings. To prepare gnocchi, creamed potatoes, you need a little beard (the ratio is approximately 3:1). The dough may come out soft, elastic, and not stick to your hands or even the dough. Gnocchi can be eaten immediately, drizzled with cheese, and

section: Gnocchi

Arugula is the salad of Roman emperors, French queens, oligarchs and superstars. However, we love the poor and the rich, those who enjoy rich cooking and those who simply love to eat hearty food. Arugula is warm and irresistible, it refreshes and brightens up any salad, and sometimes you can’t do without it, as it has a hint of Italian and French cuisine and is a binding ingredient. elite restaurants. The arugula is very tasty, hot and very cinnamon.

Organic arugula is like cabbage, but it also grows as a salad green or spice. Arugula is cut into wild and cultivated varieties. The wild leaf has more flavor and a brighter taste. I have vikory leaves, flowers and flowers. Nowadays, extract the oil, and add flowers and leaves to the salad and other herbs. In ancient Rome, arugula was used as a seasoning, and in the Mediterranean regions, arugula was used more as a spice, and less as a salad vegetable. Arugula is added to the pizza, risotto, salads and herbs from the pasta, vikorista instead of basil or mixed with pesto sauce, served before the meat and garnished with a variety of herbs.

With the names of this grass, the rogue has become great. In different countries, arugula is called by different names, and incompetent translations bring names from other languages (this is how the Russian word “arugula”, which came from Europe, became completely unnecessary). To what extent are relatives of arugula and simply similar growths? Arugula is confused with chicory, with radicchio salad and surpka, it is associated with radish and salads, and at the same time it is used to prepare meats - stewed, baked and boiled. It is complicated by the fact that arugula has different names in the regions of Europe, and often a banal barbarian respects the natural flow of bark grass-cabbage-vegetables.

The word “arugula” is Italian; in different regions of Italy, the arugula is called rucula, ruchetta, rughetta or even ruca, which is incredibly close to the Latin scientific name Eruca sativa. Well, as if everything was intermixed, but there are other names for the arugula. First of all, there are three versions of the Russian name: arugula, arugula, arugula, on par with folk caterpillar or else reveler. The stench is equal, but the form is the most suitable arugula. In another way, in England and the Anglophone countries the name is arugula rocket, from France and from France roquette. Thirdly, Portugal and Spain still have arugula arugula and enjoys Persian mustard mostarda-persa, at Nіmechchina Rauke. It is important that arugula “came” from the ancient world from Central Asia. The infection of arugula in wild species is still increasing in the regions of this region, as well as in Blizky Skhod, the Caucasus and in its outskirts in the Krasnodar region. Arugula grows in India, Africa, Western and Modern America, the Mediterranean region and central Europe. Arugula grows fastest in Europe in dry fluffy soil, where it is successfully harvested and exported to other countries. Arugula is particularly abundant in Veneto (Italy).

The majority of the public is fond of the taste and aroma of this spicy herb, and for those who know it, the greatest interest is in the power of the arugula. The warehouse itself means that it is better to use arugula in cooking in order to preserve all the active ingredients of this wonderful plant. Arugula has long been used for medicinal purposes, and we are not short of natural and tasty “faces”. This arugula was used for wounds, gussets, polyps, calluses and hematomas were added, and this was used as a sore face for severe skin diseases or important wounds. And during the divine banquets of the Roman emperors, arugula was revered as an aphrodisiac.

Arugula effectively relieves bruising, has a diuretic and septic effect, has an antibacterial effect, stimulates milk production in females who are pregnant, and successfully fights scurvy and spring avitaminosis. And all that in the hand there are valuable mustard oils, such as linoleic, erucic, lenolenic, oleic and other acids, steroids p-sitosterol, compesterol, thioglycosides, and a number of cinnamon alkaloids. and flavanoids. Arugula improves the level of hemoglobin, removes cholesterol, reduces inflammation, improves the tone of the intestinal tract and is considered to be a preventive measure against cancer. I think that arugula helps to throw off the pressure of a special mechanism for the flow of speech exchange. Arugula contains a high amount of carotene, vitamin C and iodine.

Arugula can and should be grown in households “in the wild”, and if you have a summer cottage or your home and the earth, then such a corkola is simply a must-have item in the arsenal of any gourmet. The growth of arugula is as practical as a weed and requires every bit of heat, for example, you can see a bed in the middle of a greenhouse with tomatoes. Arugula loves weakly acidic soils, good growth on rich soils and does not like strong baking. The sun can be tolerated calmly and grow well at 16-18 degrees Celsius. Arugula loves water and does not like dry land. In hot, dry minds, the leaves become rough and bitter.

These fresh arugula can be prepared in salads, added to omelettes, pasta, risotto, or simply garnished with chopped leaves ready for pickling. Before we talk about salads. KRIM TO, ShO MOULLE OF EXCHOOLECHENEY, Zeleni Salati Iz Zelennya, Vaughn, you can’t get it in folding in the folding of contrasting Ingredi on the basics of M'yas, Siru, Zelenі, Gorikhiv. Arugula is included in the traditional French salad sumix mexlin (mesclun) native to Nizzi, where cream of arugula contains kulbab leaves, red and common chicory, young oak leaves, curly endive, chervil, radicchio, purslane, sorrel, swiss Russian chard. Sometimes you are enriched with other herbs, sometimes the warehouse is reduced to 5 minimal ingredients. Season the mexlen with the traditional dressing of olive oil and lemon, flavored with chasnik and black pepper. Serve this mix before greased bread with pieces of grilled vegetables and cheese or just before the meat.

Fresh arugula can be served before meat or as a side dish with other herbs and salads before barbecue or grilled meat. And here it is good to experiment with rye wines. Arugula miraculously joins sires, especially firm ones. Arugula is very tasty and delicious in canapés and small appetizers. Arugula can be added to marinades for pickling vegetables or mushrooms, added to soup, sandwich, hamburger or pizza. You can replace basil with arugula, especially as a substitute for classic pesto. Arugula forgives bold experiments and can be enjoyed with a new taste, but you won’t need to follow many recommendations.

. Dry the arugula after mittya,
. You need to pick arugula with your hands,
. Rucola loves olive oil, especially olive oil,
. Arugula goes well with pasta, peas and cheese,
. The whole arugula is poorly preserved,
. Rucola does not like extreme high temperatures,
. Salad or dish with arugula must be eaten immediately after preparation.

The most important rule when using arugula is freshness. If it is possible to vikoryst the freshest leaves, vikorist. They can be torn with your hands, seasoned with olive oil, lemon juice, pepper and sellou, or you can eat them just like that and beautifully place pasta or other herbs on a plate. Arugula can be seasoned as a seasoning - in the ancient Roman manner - and added to a bowl of soup. And, before speaking, why not pick up the hot grass in the sprout, in my opinion, it will be good there.

Don’t bother baking arugula, puree it, or stew it into a vegetable stew with arugula. Trival (and it’s short) heat treatment kills most of the brown juices, removing any trace of aroma and similar relish. Fresh arugula is brown and tasty, but when lubricated, boiled and stewed it turns into a tasteless, green-colored substance.

A number of recipes will help you understand the main directions of arugula production.

Arugula with Parmesan

Ingredients:
400 g arugula
150 g parmesan,
40 ml olive oil,
10 ml balsamic ottu,
5 ml of olive oil peas,
5 ml of grape seeds,
black pepper, salt for relish.

Preparation:
Mix the dressing ingredients. Wash the arugula leaves, dry them and place them in a salad bowl or on a flat surface, pour over the dressing. Place thin slices of Parmesan cheese on top. Excellent results can be obtained by quickly cutting the plates with a vegetable peeling knife.

Ingredients:
500 g pizza dough,
250 g thinly sliced smoked salmon,
120 g mozzarelli,
100 g arugula or 1 large bunch,
50 g parmesan,
1 tomato
5 tbsp. spoons of olive oil,
freshly ground black pepper, salt for relish.

Preparation:
Preheat the oven to 230°C, take a baking dish (28 cm in diameter) or deco, grease with olive oil, and sprinkle with boro. Hang the dough and roll it out thinly according to the size of the mold, creating small “sides”. Spread the dough with olive oil, add the salmon, then thin slices of tomato and let rise for 15 minutes. Remove the pizza, add the mozzarella and simmer for another 5 minutes (the cheese should melt - this is a signal that everything is ready). Place arugula and thin slices of Parmesan cheese on top of hot, ready-to-eat pizza (using a vegetable peeler). Top with black pepper and serve.

Experiment more bravely! Arugula is a fragrant, cinnamon-y and very savory seasoning.

Arugula salad- This is a simple and tasty salad, which is absolutely necessary before spring, if vitamins are not enough. You can saturate us with vitamins and vital chemical elements.

Arugula is a spicy herb, a distant relative of the kulbabi we know, it is not very vibrant and if you enjoy this salad, then you can add arugula to the overflow of herbs that grow in the garden or under the windows.

Recipe for arugula salad:

1 tomato;
1 pepper;
1 small ork;
1 blue cibulin;
2 packs of arugula salad;
3 tbsp. spoons of olive oil;
100 gr. siru sirtaki; a bunch of greenery,
parsley + crepe;
Salt pepper,
balsamic flavor to taste.

Robot head:

In addition to the vegetables, we also clean the salmon, trim it, wash it and dry it.
Vegetables and cheese cut into cubes Place arugula on a flat plate
Place vegetables on top, add salt and pepper, mix lightly, sprinkle with cheese.
Drizzled with balsamic rose and topped with olive oil.
Arugula salad, ready to eat.

RUCLA SALAD: FIVE RECIPES

Arugula is a spicy herb that was used in urchins in Ancient Rome. Arugula is very popular in the Mediterranean. In the famous pesto sauce, you can replace basil with arugula. Queen Elizabeth of England was especially fond of this spice, so it was always added to salads at the royal table. We present to you, for your consideration, a compilation of 5 recipes for salads with arugula.

Arugula salad

This recipe for arugula salad is so simple and delicious. Varto remember that arugula has a unique taste that will not touch your soul.

To prepare this delicious barvy salad you need

warehouses

arugula - packaging of arugula
cherry tomatoes - 10 pcs
sire lilac (can be taken with additives, for example, with chasnik and greens)
celery - 1-2 pcs
lemon – juice from one slice
olive oil - tablespoon
basil, tarragon, rosemary (you can use sumish “Italian herbs”)
sea salt

Preparation

Place arugula in a large bowl, add cherry tomatoes and celery cut into halves in small pieces. Then remove a slice of lemon, add salt to the drained sumish and pour olive oil over the salad. Stir. Place the cherry salad with arugula in a beautiful salad bowl, and add small pieces of syringe to the animal, sprinkle with spices.

Salad with arugula and parmesan

Ingredients:

Rucola – 400 g
Parmesan – 150 g
Olive oil - 40 ml
Balsamic otset - 10 ml
Volosky peas - 5 ml olia
Grape brushes - 5 ml olia
Black pepper, salt for relish

Preparation:

Mix all ingredients. Wash the arugula, dry it and place it on a flat bed or salad bowl, then pour over the dressing. Place thin slices of Parmesan cheese on top of the salad. It will turn out even more delicious if you use a vegetable cutting knife to cut into vikory slices.

Salad with arugula and pear

Ingredients:

Rucola -75 g
Pears – 2 medium size pcs.
Lemon juice – 1.5 tbsp
Olive oil - 1.5 tbsp
Parmesan – 20 g
Freshly ground pepper and salt for relish

Peel and core the pears, then cut the pears into thin slices. Sprinkle with lemon juice. Season your hand with pepper, salt, and oil. Place the pears in a salad bowl, and place your hands in the middle. Grate the parmesan cheese into thin shavings and decorate the salad.

Salad with arugula and shrimp

Added arugula-tomatoes, cherry-shrimps, and more widely. Based on this understanding, many different recipes have been invented, this is one of them.

warehouses

Arugula – 1 middle bunch
Cleaned shrimp – 400 g
Cherry tomatoes - 400 g
Parmesan – 50 g
Balsamic otset - 1 tbsp. spoon
Olive oil - 1 tbsp. spoon
chalked pepper, salt - for relish

Preparation

If you use frozen shrimp to prepare a salad or vikorista, simply pour the dill onto a splint of chicken. If the shrimp are raw, coat the shrimp on both sides on a spatula, then place on a paper towel to soak up the oil.

Cut the cheese into thin slices (you can easily cut it with a sheepskin). Place your hands in a salad bowl, add all the ingredients you have left over and mix. Dressing for salad with arugula and shrimp is prepared in the following way: beat the balsamic otzet with olive oil using a fork until emulsified, add pepper and salt. Brush the salad with the dressing before serving.

Salad with arugula and pine peas

warehouses

Pine peas -50 g
Arugula salad - 1 bunch
Chasnik - 1 clove
Parmesan – 30 g
Roslinna oliya, balsamic otset - for relish
Pepper, salt - for relish
Juice of lemon - for relish

Preparation

Mix lemon juice, lemon juice, pepper, chasnik, salt as a salad dressing. Add peas to the arugula, pour the dressing over it, and grate the animal with Parmesan cheese.

Mix olive oil, lemon juice, ocet, salt, pepper, chasnik – this is the dressing. Add peas to the salad leaves, pour over the dressing, and grate with Parmesan cheese.

Delicious!

Salad with arugula and shrimp: options for gourmets

Arugula salad is a simple and delicious substitute for high-calorie and important Christmas appetizers. There is a great variety of variations in this wonderful herb, which is suitable for a family meal, a business meeting, or a romantic evening. Essential and permanent ingredients are deprived of very fresh seafood and herbs.

Arugula salad with shrimp

Ingredients:

arugula 100 g;
shrimp 500 g;
Olive oil 4 tablespoons;
lemon juice 4 tablespoons;
salt for relish;

Soak the shrimp in boiling salted water for 3 hours. Afterwards, throw it onto a drain, rinse with cold water and peel off the shells. Place the meat tenderly in a large bowl, sprinkle with lemon juice and leave for about an hour.

Using your hands, pick the arugula (with a knife it will oxidize and lose its appearance quickly), place it in a salad bowl. Boil the shrimp and move them until they turn green. Preparing a dressing for this salad is very simple: mix any leftover lemon juice and olive oil, add salt and pepper. The salad must be dressed thoroughly before serving.

Arugula with shrimps and Parmesan cheese

Ingredients:

great shrimps – 300 g;
arugula;
cherry tomatoes;
Parmesan cheese 50 g;
olive oil 4 tablespoons;
chasnik clove 1 piece;
salt.

A piece of the chasnik is cut into pieces and coated in olive oil, after which the chasnik is pulled out. In an hour's oil, brush the frozen and peeled shrimp - do not use more liquid, otherwise the stench will become tough and gumy. Cut the tomatoes into halves. Thinly slice the parmesan or third into a special grater for syru. Mix olive oil, balsamic and salt until smooth. Place washed and well-dried arugula on a plate and season with sauce. Place shrimp and tomatoes on top and sizzle with cheese. The salad is ready!

Arugula with tiger prawns and avacado

Ingredients:

tiger shrimp 10 pieces;
arugula 80 g;
avocado 200 g;
Parmesan cheese 60 g;
cedar peas 10 g;
kvitkov honey – 20 g;
lime 1 piece;
soy sauce – 10 ml;
balsamic cream 10 g;
olive oil 35 ml;
salt for relish;
black pepper chalked for relish.

Mine and dry the arugula, remove the zest from half the lime and squeeze in the juice. Mix together butter, lime zest, balsamic cream, honey and soy sauce. Peel the avocado and cut into large cubes. The cherry is cut in bulk, and the parmesan is cut into thin slices. In boiling olive oil, coat tiger shrimp with 2-3 pieces of salt, salt and pepper. Place the arugula on a plate, add shrimp, parmesan and cherry, season with sauce, and sprinkle with cedar pots. Everything is ready - you can serve!

Salad with arugula and shrimps in French

Ingredients:

arugula leaves 70 g;
there are 12 pieces;
juice bottle 2 pieces;
small pecheritsa 4 pieces;
large peeled shrimp 12-14 pieces;
grated Parmesan 1 tablespoon;
olive oil 130 ml;
lemon juice or white wine juice 3 tablespoons;
Dijon mustard 1.5 teaspoons;
salt for relish;
Black pepper is chalked with relish.
For the fruits:
1 small clove of chasnik, passed through a press;
a sprinkling of rare honey;
a pinch of finely chopped green cilantro and parsley.

We wash and dry the arugula. Cut into cubes dinu, siri pecheritsa (the stench smells very fresh, but is even fresh) - into thin slices. Gray pecheritsa are not only possible, but also necessary - they contain a large amount of protein and selenium, which our body needs. Don't forget to choose the freshest mushrooms and eat them well.

Clean the shrimp and brush it lightly with olive oil. Mix all ingredients of the dressing: olive oil, juice, mustard, chasnik, honey and herbs. Season with sumish salt and pepper for relish. Before speaking, this sauce can be stored in the refrigerator for up to three days! Place arugula, dina, mushrooms, shrimp and tomatoes on a plate. Mix everything well and pour over the dressing. The salad goes wonderfully well with white wine and welcome company.

Light salad with arugula, shrimp and grapefruit.

Ingredients:

grapefruit 1 piece;
lemon 1 piece;
king prawns 150 g;
rucola zhenya;
olive oil 2 tablespoons;
chasnik 1-2 cloves;
hair peas 3-4 pieces;
Add salt and pepper until relished.

We peel the grapefruit from the skin and pulp, dividing the pulp into small pieces. We clean, finely chop and dry the hair peas in a frying pan. We ran out of time to serve the salad - we simmered grapefruit and shrimp on top of the arugula, poured the dressing and sizzled with peas. Delicious!

Arugula salad for gourmets

Ingredients:

middle bunch of arugula 1 piece;
peeled shrimp 200 g;
avocado 1/2 piece;
tomatoes 100 g;
balsamic citrus 1 tablespoon;
olive oil 1 tablespoon;
Maslini;
goat sire;
lemon juice 1 tablespoon;
salt for relish;
chalked black pepper for relish.

Mine and place the arugula on the dish. Clean the shrimp, sprinkle with oil and lemon juice, salt and pepper. We coat the shrimp in a frying pan for 1-2 minutes before changing the color. We put seafood on a dish with arugula. Avocado is peeled and cut into cubes, mixed with salad. Add whole olives.

Cut the goat cheese into thin slices and cut the cherry in half. All ingredients are mixed. Now we are preparing the dressing: add lemon juice, balsamic citrus and olive oil. Pour dressing over the salad.

Delicious!