Arugula and mussel salad
Description
A simple dish to prepare. An easily digestible salad with mussels and arugula is a perfect choice for dinner, especially for those on a diet or who don't want to eat heavily at night. The dish is prepared very quickly using ingredients you'll find in your refrigerator. Boil and cool chicken eggs in advance so you can make the salad at any moment. Serve chilled.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Wash the lettuce and arugula leaves in water, separating the bunches by hand. Dry them with paper towels and place on a plate.
- 3
Step 3
Peel the boiled chicken eggs, rinse them in water, and slice them into rounds. Place on the greens. Boiled quail eggs can be used optionally.
- 4
Step 4
Open the preserves and carefully drain the oil, but do not discard it—use it to drizzle over the salad. Arrange the mussels on the greens in any order.
- 5
Step 5
Season the dish with salt and pepper, drizzle with the oil left over from the mussels. Serve immediately after preparation. Do not prepare the salad in advance, as the greens may wilt.