Salad with rucola: original recipes
A wonderful rucola salad, in the opinionspecialists, is considered a spice. It appeared on our tables rather recently. But in Europe, especially in Italy, the spice has long and firmly established in many traditional recipes. Her love for the unusual spicy taste and the fact that she is able to revive any, even the most boring dish. Italians themselves can not imagine without a product meat carpaccio, or the simplest salad. By the way, it was with them that the history of the use of spices began, so let's talk about them in more detail.
Salad with rucola, tuna, tomatoes and Mozzarella cheese
This recipe is very simple to prepare. Suitable as the main dish for people who follow their figure, because it contains a large amount of fiber and useful microelements, so necessary for a losing body.
Necessary ingredients:
one can of canned tuna
several medium tomatoes
one hundred grams mozzarella
salad leaves
Red onion
some olives
rukola
salt, pepper to taste
Cooking method
Salad leaves and tomatoes are well washed underrunning water and cut large. Salad leaves can not even be cut, just break with your hands. Then add the diced Mozzarella cheese and a little red onion, cut into rings. Next, drain all the oil from the canned tuna, pierce it with a fork in several places and add it to the dish. Now it's up to little - to add whole olives, and on top put the leaves of the arugula.
Before serving, add salt,spices and olive oil. By the way, do not try to tear off the tomatoes, cut into large pieces. So they will better "sound", both visually and in the mouth.
An interesting recipe for salad from rucola
Another interesting Mediterranean dish in the fish direction is a salad of rucola, octopus, celery.
Ingredients for salad:
one octopus
surimi or crab meat
stalk of celery
a branch of Cherry tomatoes
rukola
lemon juice, salt, pepper.
Cooking method
To start, the octopus must be cleaned from the darkskin, remove the tooth and boil for 20-30 minutes. If you bought a frozen octopus, it will be already cleaned and ready for further cooking. The octopus's readiness is checked by a fork. If he pushes well, then he is ready.
While it is brewed, cut into slices one centimeter surimi and slightly smaller celery. Pomidchiki go whole, so do not cut them.
When the octopus is cooked and cooled slightly, cutit is the same as surimi, but the tentacles can be cut and slightly larger. When all the ingredients are joined, sprinkle the salad abundantly with rucola, pour olive oil and add a little salt.
Some tips for cooking from rucola
In conclusion, we add a few important rules for the use of spices.
Always add rucola to the salad before serving. This delicate spice does not tolerate long open storage in the refrigerator and loses its "commodity" appearance and characteristic taste.
It is desirable to combine it with vegetables with highwater content: tomatoes, cucumbers, since the rucola has a slightly tart taste, and, therefore, together with sweet pepper or carrots, the salad will also become dry.
When preparing salads from rucola, try not to overdo it with the addition of other spices, because in itself it is quite piquant in taste.
Despite the large number of useful vitamins and trace elements, people with urolithiasis should be very careful with the use of this product, and, if possible, be excluded from the diet.
Variation on the theme of dishes from the arrows can be verya lot, because this spice is successfully combined with any products. Therefore, if you do not know how to quickly treat and surprise guests, then you can prepare a standard salad from rucola with shrimp or chicken. In any case, today even a beginner in cooking can always get on the Internet original recipes with a photo for a salad from rukolah.
