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Print Recipe
Arugula, Egg and Cheese Salad Recipe
Arugula (mustard grass, caterpillar) is very useful, it has been known since the time of Julius Caesar. This year I successfully grow arugula all summer round, the greens are still growing. I suggest making a salad by adding eggs, cheese and tomatoes to the arugula. Delicious, I recommend it.
Cook Time 10 minutes
Servings
Ingredients
Cook Time 10 minutes
Servings
Ingredients
Instructions
  1. Fill the arugula with cold water, add 1 tablespoon of salt, leave for 5-7 minutes, then rinse in running water and dry.
    Fill the arugula with cold water, add 1 tablespoon of salt, leave for 5-7 minutes, then rinse in running water and dry.
  2. Wash the cherries, cook the quail eggs, and peel the onions.
    Wash the cherries, cook the quail eggs, and peel the onions.
  3. Take juicy leaves from arugula, removing twigs and damaged leaves. Tear the greens with your hands, add the onion feathers, pour in the olive oil, mix.
    Take juicy leaves from arugula, removing twigs and damaged leaves. Tear the greens with your hands, add the onion feathers, pour in the olive oil, mix.
  4. Crush the cherry with a fork.
    Crush the cherry with a fork.
  5. Add cherry and cheese straws to the greens.
    Add cherry and cheese straws to the greens.
  6. Peel the eggs, add the egg halves.
    Peel the eggs, add the egg halves.
  7. Season the salad with oil, white pepper, salt.
    Season the salad with oil, white pepper, salt.

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