6 salad recipes with arugula: traditional combinations and unexpected flavor combinations

For the “mustard” notes of arugula, it received the second name - “mustard grass”. Italians adore the salad plant: they add it to pizza, pasta, and even prepare pesto sauce based on arugula. Oil is made from the seeds of arugula. It has found wide application in cosmetology and medicine. And having ordered a salad in an Italian cafe, be sure: there you will definitely see recognizable carved leaves!

Useful grass: why you should love it

Arugula - a storehouse of utilities, without which the body will have a hard time. By adding grass to your daily menu, you will contribute to your health. What can "improve" arugula?

• Boost immunity. The plant has a lot of ascorbic acid, due to which the protective function of the body increases. Feel that you are being punished? Eat arugula!
• Lead the body in tone. "Mustard grass" relieves fatigue, gives energy, improves performance.
• Ensure the normal functioning of the stomach. American doctors believe that arugula can prevent ulcers. The plant normalizes the digestive tract, strengthens the walls of the stomach.
• Get rid of inflammatory processes.Leaves have a bactericidal effect. Inflammation in the kidneys can be neutralized by regular use of a spicy plant.
• Protect the nervous system. The substances contained in arugula protect nerve cells. Do you often get into stressful situations? Make a spicy salad!
• Slow down the aging process. Vitamins contained in the plant saturate skin cells with energy, which slows down the aging process. Macro and micronutrients are responsible for the beauty of hair and the strength of nails.

And arugula can solve the problem of low hemoglobin, because it has a lot of iron. Rich in grass and calcium, which is necessary for the formation of bone tissue. In a word, the usefulness of a plant can be enumerated endlessly. So be sure to "make friends" with him!

5 Chef Tips

The taste of the salad depends on the main ingredient - arugula. Learn how to choose, store and "handle" mustard grass, and your salads will always be amazing. Remember five helpful tips.

1. Pay attention to the sheet size. Choose arugula according to the size of the sheet. Small leaves have more characteristic bitterness. Remember this, be guided by your taste preferences.
2. Store with full seal. Would you like to repeat a simple recipe for arugula salad at home for the arrival of the guests, but purchased products in advance? In order for the arugula to retain its presentable appearance longer and delight in the aroma, store it in the refrigerator in a special way - with complete sealing. A bag with a fastener, a plastic container, a glass container under the lid will do.
3. Do not stock up in advance. Arugula perfectly absorbs odors from the refrigerator, withers very quickly. Remember: after two days of storage, “mustard grass” loses its appeal.
4. Do not cut with a knife. Arugula is added whole to salads or torn by hands. Cutting spicy greens with a knife is not recommended - from the touch of a metal, the leaves oxidize and quickly wither.
5. Do not cook for the future. Arugula salad is served immediately after preparation. After standing in the refrigerator, it becomes tasteless, and it does not look aesthetically pleasing.

Arugula Salads Recipes: Simple Options with Amazing Results

Arugula salads can be described in three words - fast, healthy and tasty. Repeating even the simplest recipe, you can create a real masterpiece, which is not a sin to submit for a dinner party. And all thanks to the unusual taste of herbs.

The key to culinary success is to know what “mustard grass” is combined with. Most often, its taste is supplemented with vegetables (both fresh - cucumbers, tomatoes, and baked - zucchini, pepper). Arugula goes well with seafood, meat, nuts, various cheeses (parmesan, feta, mozzarella, Adyghe, with mold are suitable). Salads with arugula are prepared without mayonnaise. The specific bitter taste of arugula is softened with lemon juice, vegetable oil, and balsamic. You can add soy sauce and honey to the dressing.

With shrimps

Features A step-by-step recipe for salad with arugula and shrimp will surprise guests with a restaurant dish in minutes. Do not overcook the shrimp; two minutes is enough for complete readiness.

You will need:

• shrimp - 100 g;
• Parmesan - 100 g;
• arugula - a small bunch;
• cherry tomatoes - six pieces;
• a clove of garlic - one or two pieces;
• lemon - one medium-sized fruit;
• olive oil - for frying + for dressing;
• soy or nut sauce - one teaspoon;
• honey - optional.

Cooking

1. Cleanse thawed seafood by carefully removing the shells.
2. Make an incision on a clove of garlic. Sauté until golden brown, then remove from pan. So garlic will give the oil a special taste.
3. Fry the shrimp for two minutes on each side. Take the seafood on a napkin so that the remaining oil drains.
4. Halve the cherry.
5. Mix olive oil, soy sauce, honey, squeeze the juice from the lemon. The result is a spicy dressing.
6. Put the arugula on the dish. Spread the shrimp and half of the cherry on top beautifully.
7. Pour dressing. The finishing touch is grated parmesan.

With pine nuts

Features The salad is delicious, healthy, light. The salad recipe with arugula and pine nuts is simple, but it can be improved indefinitely. If you add dried tomatoes cut by plates, the “Italian note” will become even more distinct. They will also play basturma, cherry tomatoes in this salad. Parmesan can not be cut with plates, but rubbed.

You will need:

• arugula - a small bunch;
• Parmesan - 50 g;
• roasted pine nuts - a small handful;
• oil + balsamic - for refueling.

Cooking

1. Put the prepared arugula in a salad bowl, sprinkle with nuts.
2. The parmesan, cut into thin plates, is also here.
3. Fill with oil. Add a couple of drops of balsamic. Shuffle.

With cherry and mozzarella

Features You can make a salad with arugula, cherry tomatoes and mozzarella in three minutes. The recipe will help out when guests are on the doorstep or have no time to cook dinner. The dish turns out easy: it can be eaten without a twinge of conscience while on a diet.

You will need:

• cherry - eight pieces;
• balls mozzarella - 300 g;
• arugula - a small bunch;
• balsamic - to taste;
• oil (vegetable or olive) - one tablespoon.

Cooking

1. Cut the cherry in half.
2. Put all the ingredients in a deep salad bowl.
3. Pour oil and balsamic oil, then mix.

With chicken breast

Features This is a recipe for a warm salad with arugula. You can make a salad of arugula and chicken breast whip if there is previously baked meat in the refrigerator. Cold baked chicken in combination with arugula is no less tasty than the one that is "hot, hot." The dish is hearty. Instead of breast, you can use chicken liver, beef, fried bacon.

You will need:

• arugula - a small bunch;
• chicken breast - two pieces;
• grated parmesan - a quarter cup;
• garlic - two to three cloves;
• vegetable oil (preferably olive) - three tablespoons;
• lemon - one fruit;
• balsamic - two teaspoons;
• Dijon mustard (also normal) - two teaspoons;
• salt to taste.

Cooking

1. Squeeze lemon juice and garlic in a bowl. Add half the indicated volume of oil. This is a marinade for breast.
2. Cut the meat into large pieces. Pickle for half an hour.
3. Sauté the chicken in a grill pan. You can use an ordinary pan, but oil should be minimized. Fry for about four minutes. Salt to your taste.
4. Bring the meat to readiness in an oven heated to 180 degrees. It takes about ten minutes (depending on your technique).
5. Mix the remaining oil, balsamic, mustard - this is a dressing.
6. Combine chicken and arugula in a deep salad bowl. Season the salad. Sprinkle Parmesan on top.

With tuna

Features The salad recipe with tuna and arugula involves the use of canned fish. If you can buy fresh tuna, the salad will turn out like in the best restaurant. Fish steak is fried on each side for two minutes, cut into plates, and then according to the recipe. An alternative to tuna is salted salmon.

You will need:

• arugula - a small bunch;
• canned tuna - one can;
• cherry - six;
• quail egg - eight pieces;
• onions - half the head;
• salt - at will;
• balsamic - a couple of drops;
• vegetable oil (preferably olive) - two tablespoons.

Cooking

1. Make egg and tomato slices - all in half.
2. Cut the onion into half rings.
3. Combine the prepared ingredients with arugula.
4. Season salad: balsamic + oil. Salt and mix.
5. Put the pieces of tuna on top. Stir again when serving.

With pear and cheese

Features You can use any cheese. With feta and Adyghe cheese, the salad will be tender, with goat cheese or dorblu - spicy.

You will need:

• arugula - a small bunch;
• pear - two pieces;
• cheese - 100 g;
• walnuts - one handful;
• honey - two teaspoons;
• Extra Virgin Olive Oil - Two Tbsp.

Cooking

1. Cut the fruit, crumble the cheese.
2. Combine the prepared ingredients with arugula.
3. Mix butter and honey. Season the salad.
4. On top are walnuts.

If the simple recipes of arugula salads no longer surprise your guests, and you want to show off your culinary abilities, prepare a dish with an unusual combination of ingredients. Moreover, arugula has a taste that allows you to embody the most daring culinary fantasies. If you combine arugula, baked beets, nuts, cheese (feta / ricotta) and slices of tangerine, fill the whole thing with Extra Virgin oil - you get a piquant salad, the taste of which guests will definitely gasp.

Reviews: “Very hearty, can replace a full meal”

Delicious arugula salad with tiger prawns. Fry the prawns in olive oil, and pine nuts a little too. Avocado cut into squares. A little grated parmesan. Put all this on the leaves of arugula and pour oil on which the shrimps were fried.

Kitty http://www.woman.ru/home/culinary/thread/3806781/

The easiest option is to fill the arugula with oil, salt and use as an independent dish. I like to collect salad, arugula, a little basil and thyme, a little parsley, cilantro and dill, spinach, and season it all with garlic or regular olive oil. You can add salty cheese. Also, on the basis of this mixture you can make different salads - add tomato and egg, cucumbers, sweet peppers, green beans, broccoli and cauliflower. The composition of such a salad can vary, and each time arugula decorates it with its piquant pungency.

Nika777, http://irecommend.ru/content/moya-oderzhimost-kak-sluchainoe-znakomstvo-pereroslo-v-lyubov-rukkola-ona-zhe-indau-polza-vr

I bought a sample for making salad (I found a recipe on the Internet): whole arugula leaves or it is recommended to tear, fresh cucumber, sweet bell pepper, cherry tomatoes, soft cheese, lemon - cut, add slices of boiled chicken, season with olive oil and quite a lot of lemon juice (squeezed about half a lemon on a plate), you can add finely chopped garlic.
The salad was actually very satisfying, he replaced me with lunch.

Arsyusha, http://irecommend.ru/content/vesennii-salat-s-rukkoloi-khudeem-vkusno

Other salad recipes