Arugula salad - general principles and methods of cooking
In the Italian menu you can see a dish called Insalata di rucola - a salad with rucola. This is how Italy is called salad, where the leaves of this spicy plant are used as one of the ingredients.
Arugula is a plant with a long history, the ancient Romans began to use it, and now it is used in Mediterranean cuisine as an additive in salads, pizza, risotto, and pasta. Instead of basil, it can be part of the pesto sauce. With its pronounced aroma and spicy mustard-nut flavor, many dishes begin to sound new. What she so conquered the hearts and stomachs of gourmets?
In our country, nobody knew about it for a long time. Today it becomes a real symbol of utility, legends literally make up about it. The domesticated Russian walker, a close relative of a dandelion, is no longer considered weed grass. Trendy restaurants necessarily provide dishes from arugula - and all because no other salad has such a positive effect on metabolism, as this plant with a pleasant light bitterness and nutty note.
She becomes a true friend of losing weight girls, as she has a low calorie content, it has almost one water. This storehouse of vitamin C and iodine is able to remove cholesterol and increase hemoglobin levels. And having felt the tonic effect on the whole organism as a whole, we can conclude: this plant is a true natural energetic.
Arugula salad - food preparation
Probably, rucola would not have taken root in the menu of many countries, if it were not so juicy and tasty. But there are dishes with her presence should be immediately after cooking, as she quickly lets the juice. Like all salads, it is recommended to tear her hands, but in many recipes her young shoots act as a base in the whole form. Arugula goes well with many products - vegetables, seafood, various cheeses and meat, so there are a great many salads with its participation. As a rule, miniature handsome cherry tomatoes are indicated in the recipes - well, of course, they can be replaced with ordinary tomatoes from the garden. The main thing is to determine the fill - and here the Mediterranean cuisine has many options. Rocket salad - best recipes
Recipe 1: Arugula salad with shrimps
A simple summer salad with shrimps and arugula can be a great alternative to a full meal. What else is needed for complete happiness? Of course, a glass of white wine and fruit for dessert.
Ingredients: arugula (250 grams), shrimps (10 pcs), cherry tomatoes (1 cup), olive oil, basil, chili pepper, parmesan (50 g), balsamic vinegar (1 tbsp), pepper hammers black.
Method of preparation
My baby-tomatoes and cut into halves. Wash and dry the rocket, peel the shrimp. Seasoning: chop the pepper and mix with olive oil and spices, add chopped basil, put the shrimp in the resulting marinade for half an hour. Form the salad. We spread the arugula in the center of the dish, distribute the tomatoes on the dish, pour it in with the pouring, spread the finely sliced parmesan slices and shrimps strung on skewers on top. Here is an original dish worthy of the most exquisite restaurant.
Recipe 2: Arugula salad with tuna
Sea gold - tuna - to taste is not inferior to meat and does not lose its beneficial properties when canned. By combining it with arugula, we get a real energy blow to the blues and poor well-being. And also very tasty!
Ingredients: canned tuna (2 cans), arugula (50 g), cucumber, tomatoes (2 pieces), pitted olives (1 can), a quarter of a lemon, olive oil,
Method of preparation
Chop tuna with a fork, cut tomatoes and cucumbers into slices. Cut the olives in half, add rocket and lemon juice. Fill with oil and mix. We decorate with sesame seeds.
Recipe 3: Arugula salad with avocado
This is just a super-salad for a romantic dinner - it consists of solid aphrodisiacs. Mustard flavor makes this salad not just delicious, but exquisitely delicious.
Ingredients: arugula, avocado, cherry tomatoes (250 g), lemon, olive oil, mustard, salt, pepper.
Method of preparation
Mix olive oil with mustard and freshly squeezed lemon juice, add salt, black pepper and mix again. Tomatoes are cut and filled with filling. Add crushed arugula.
Recipe 4: Arugula salad with quail eggs
Who has tried quail eggs, knows - to taste they look like chicken, but the nutrients in them are much more. Another plus is that they ask for a salad, small and neat, a real salad decoration. And if in any other lettuce tomatoes are desirable, but optional, then with quail eggs, we simply have to use only cherry. This composition of babies looks very elegant in the frame of arugula. This mini salad with the flavor of Provencal rights - well, who can resist this temptation?
Ingredients: arugula, cherry tomatoes, quail eggs. Dressing: olive oil, a little balsamic vinegar, garlic, Provencal herbs.
Method of preparation
Everything is very, very simple - tomatoes, quail eggs, arugula, a beautiful dish, pouring - our salad is ready. A little bit about pouring: the aroma of Provencal herbs should be barely noticeable, therefore we add a small pinch. Combined with garlic and balsamic vinegar, our sauce becomes one, and you get an amazing flavor.
Recipe 4: Salad with oranges and rocket
This very interesting salad has a combination of sweetness of fruit and bitter taste. In it the real life is sweet and bitter, in general, extremely diverse.
Ingredients: arugula (200 gr.), Oranges (5 pcs.), Olives. Dressing: shallot onion, fresh mint, Dijon mustard (2 tsp), olive oil, sugar (1 tsp) salt.
Method of preparation
Arugula tear into pieces. Oranges clean and remove the white skin. The flesh is cut into pieces, while the juice is collected separately, it is useful to us in pouring. Shallots are cut finely, mix with chopped mint, lemon juice and mustard. Gradually pour in the oil, add sugar, salt and pepper. Mix half of the sauce with oranges, pour over the remaining pouring. We spread olives - and immediately on the table.
