Salad with salmon and arugula
Description
Minimum effort — excellent result. This salad can be served as a main dish or as an appetizer with a glass of chilled white wine. Salmon slices, available at supermarkets, are already salted and ready to serve.
Instructions
- 1
Step 1
Prepare the listed ingredients. Boil the chicken eggs in advance for 15 minutes, then cool them.
- 2
Step 2
Wash the leafy lettuce in water, shake off excess moisture, and place it on a plate.
- 3
Step 3
Peel the boiled eggs and rinse them under water. Slice into rounds and arrange on lettuce leaves. Quail eggs can be used instead of chicken eggs.
- 4
Step 4
Place the lightly salted salmon slices on top. If there are any bones, remove them.
- 5
Step 5
Wash the arugula, separating the bunch by hand and trimming off the stems. It's best to use young arugula shoots, as they become bitter after maturing. Place the arugula on top of the other ingredients in a bowl or on a serving dish.
- 6
Step 6
Season the dish with salt and pepper, and drizzle with cold-pressed olive oil.
- 7
Step 7
Serve the trout salad immediately after preparation.