In our area, gallows, a distant relative of dandelion, have long been considered a weed. However, with the era of globalization, we learned that leaves with a spicy mustard taste are a real storehouse of vitamins. It turns out that this weedy herb with the exquisite name rucola was used by the ancient Romans, and they, as you know, were gourmets. In Italy, it was not forgotten in the Middle Ages. And now rucola salads are a must in the menu of any trattoria.
Just a few leaves of this spice make the dish sound different. Its juiciness and nutty mustard flavor will revive even the most ordinary salad. Arugula (photos demonstrate this) makes the dishes more spectacular, sophisticated, festive. Yesterday's weed, and now a healthy plant, normalizes metabolism, energizes, removes cholesterol and increases hemoglobin levels. However, this barrel of honey also has its own fly in the ointment: dishes with arugula cannot be stored for a long time. After all, this herb quickly lets juice out.
Let's see what rucola salads can be made. The grass goes well with many products - fish, meat, vegetables, seafood, cheeses and eggs. Therefore, there are no barriers or taboos for the manifestation of your imagination here. Young shoots (plant tops) are thrown into the salad whole, large leaves are torn by hands. Mediterranean dressing will help to soften the crunch of herbs - there are many of them in this kitchen. Here is one of them. Mix olive oil and balsamic vinegar with spices, add chopped chili and basil. If you make a shrimp salad, put peeled seafood there - let the smells exchange. After waiting for time, crush the arugula, cut the cherry tomatoes in half. Pour in shrimp sauce. Garnish with thinly sliced Parmesan.
As already mentioned, Italian grass mixes well with vegetables. And different: traditional and exotic. Arugula vegetable salads are good for a romantic dinner. Try using avocados - increase the percentage of aphrodisiacs in this insidious dish. We tear the arugula with our hands, cut the cherry tomatoes into halves, chop the avocado into strips. In a separate jar, mix olive oil, mustard, lemon juice, black pepper and salt. Shake vigorously and pour the dish with this dressing.
No less tasty, but much more satisfying arugula salads with meat. Fry the beef steaks in vegetable oil. Sprinkle the meat with
Provencal herbs, wrap in foil for 10 minutes so that it is saturated with odors. When the beef has cooled, cut it into thin slices. We tear apart the arugula, cut the peach and blue cheese into cubes. Mix all the ingredients in a dish. We make a gas station. Mix six tablespoons of olive oil with a teaspoon of mustard. Here you need a special raspberry vinegar, which, however, can be replaced with dark wine. Add it (two tablespoons) to the dressing, water the salad.
Fish, especially red, makes any dish elegant, festive. Try making a salad with arugula and salmon. To do this, take 100-150 g of slightly salted fish. It needs to be cut into very thin pieces. In a large bowl, mix a spoonful of liquid honey, mustard and twice as much balsamic vinegar. Bring to a homogeneous consistency, similar to liquid chocolate. Dilute with four tablespoons Extra Virgin Olive Oil. In the finished sauce we crumble 125 g of arugula. Put salmon slices on top. Salad ready.