What to cook from arugula leaves. Arugula salad: recipes for holidays, family lunches and romantic dinners

Spicy, bitter arugula is a great salad green. It is low in calories, but rich in various nutrients. Most of the different recipes with arugula were invented in Italy, where this greenery is even served with pizza.

Arugula: benefits for the body

Useful properties of arugula

Arugula is a plant native to the Mediterranean and Southern Europe. The ancient Romans used arugula seeds to flavor olive oil, and the leaves were credited with aphrodisiac properties. The first mention of this plant dates back to the 1st century AD.

Arugula grows great in warm to cool temperate climates; heat makes the leaves too bitter

Arugula contains nutrients such as: - sodium; - calcium; - iron; - magnesium; - phosphorus; - vitamin A; - vitamin C; - vitamin D; - vitamin E; - vitamin K.

Like many other greens, arugula is rich in dietary fiber and contains no fat. When you compare arugula to other salad vegetables, such as iceberg lettuce, arugula contains eight times more calcium, five times more vitamin A, vitamin C and vitamin K, and four times more iron.

Arugula is a member of the cruciferous family, and these vegetables are known to help prevent cancer. They contain carotene, lutein and zeaxanthin. Even among them, arugula is exceptional because it contains glucosinolates, which help maintain immunity and prevent cancer. Many salad vegetables have a number of contraindications; they are often not recommended for those who have problems with the genitourinary system and bone tissue. This is due to compounds called oxalates, which reduce calcium absorption. Arugula contains minimal amounts of oxalates.

Folates make these greens beneficial for pregnant women. It is the lack of folic acid that leads to neural tube defects in the fetus; 100 grams of arugula contains about 97 mcg, or almost a quarter of the recommended daily intake. This same amount of greens contains 90% of the recommended daily dose of vitamin K. This vitamin helps build and strengthen bones, and is also important in preventing Alzheimer's disease. The vitamin B complex in arugula is essential for your body's cellular and enzymatic functions and promotes proper metabolism. Vitamin C, which is also found in large quantities in arugula, is known as a natural antioxidant. Foods rich in this vitamin help the body protect itself from various diseases and improve immunity.

Arugula contains a fat-soluble metabolite indole, which has immunomodulatory, antibacterial and antiviral properties

How to cook arugula

If you bought arugula as a bush, separate the lower stems and throw away any wrinkled, withered or damaged leaves. Place the remaining greens in a bowl of cold water and rinse thoroughly, removing dirt, sand, and insects. Drain the water and gently dry the arugula with a paper towel or place the greens in a special “carousel”. Dried herbs can be stored in the refrigerator in a special container or a thick plastic bag. Arugula is not only put fresh in salads or added to sandwiches, pesto is prepared from it, juice is squeezed out, and it can be used to make soups, stews, and casseroles.

Prepare a salad with arugula by taking: - 300 g of arugula leaves; - 1 tablespoon of olive oil; - 1 tablespoon of balsamic vinegar; - 1 ripe pear; - 100 g of soft blue cheese; - salt and freshly ground black pepper.

Heat olive oil in a large frying pan, put arugula in it, lightly fry the greens so that they wilt a little. Add vinegar, stir and remove from heat. Place in a bowl, add thinly sliced ​​pear, after removing the core, crumble the cheese, season with salt and pepper.

In summer, arugula can be used to make a bright, piquant and very tasty salad with berries. You will need: - 500 g strawberries; - 500 g raspberries; - 1 cup slivered almonds; - 200 g arugula; - 1 lemon; - 1 cup fresh ricotta cheese; - 2 teaspoons sugar; - ¼ teaspoon nutmeg.

Arugula recipes with photos will help you prepare dishes with healthy spicy herbs. Arugula recipes are not limited to adding greens to salads. Dishes with arugula include pastas, risottos and pizzas, where fresh young leaves and shoots of arugula are used instead of basil. Even pesto sauce can be made not from basil, but from arugula leaves. There are recipes where arugula is fried in olive oil and added to pasta and rice. It is believed that arugula improves the taste of beans and other legume dishes. Arugula seeds are used to make spicy mustard. In addition, oil is prepared from arugula seeds, which is added when canning vegetables. Arugula (arugula, arugula, arugula, gulyavnik, arugula, rucola, rocket, arugula, rocket, roquette, rugula) is a spicy, slightly pleasantly bitter herb that is slightly oily to the touch. This spice was used in cooking back in Ancient Rome. In the wild it is known as the medicinal frog. Arugula has gained popularity among lovers of Mediterranean, especially Italian, cuisine, thanks to its specific nutty-mustard taste. Young leaves are added to salads, often mixed with lettuce; finely chopped arugula leaves are mixed into cottage cheese snacks or simply sprinkled on boiled potatoes.

A recipe for an unusual vegetable salad, which includes avocado, mango, corn and herbs. It will take very little time to prepare, and as a result you will have a delicious, bright, juicy salad on your table that you will immediately want to eat.

chapter: Vegetable salads

Even though roast beef salad is quick to prepare and does not contain many ingredients, preparing it can be more difficult than it seems at first glance. If this is your first time cooking roast beef, you will need to follow the recipe exactly.

chapter: Beef dishes

If there are a few chips left, even broken ones, then they can be used to prepare the Anthill meat salad. In addition to chips, the salad recipe includes boiled turkey, tomatoes, bell peppers and fresh herbs. Salad dressing mixed from estimates

chapter: Turkey salads

For lunch, you can make pasta with chicken breast sauce and cherry tomatoes in a creamy cheese sauce with a drizzle of truffle oil. The recipe is simple, detailed and, following it, a delicious lunch or dinner for the whole family will be ready in about 30-40 minutes.

chapter: Pasta with sauces

Fruit and vegetable salad with soft cheese will appeal to experimental cooks who do not like monotony. The recipe can be changed according to your taste and availability of products. For example, if there are no plums, you can take grapes and replace peaches with melon. I don't want to

chapter: Cheese salads

I chose the recipe for white tuna with red vinegar sauce with arugula and tomatoes a long time ago because of its simplicity, or rather a technology that I dreamed of mastering, and at the same time I practiced. And I understood the taste of this fish. The hardest part of the recipe is not to dry out the fish.

chapter: Fried fish

Spaetzle is a type of German pasta, small pieces of dough boiled in water, which are served as a side dish with meat or as an independent dish. In this recipe, homemade spaetzle is prepared with arugula sauce (ideally, you can make sauce pes

chapter: Dumplings, dumplings

Arugula pesto has a different flavor than basil pesto. As one would expect, the bitterness is clearly felt in it, and the sauce is not an acquired taste. This is the plus of this recipe. I advise you to start by preparing a very small portion of the sauce,

chapter: Italian cuisine

Basil pesto with arugula is certainly different from the usual sauce. It has an appetizing bitterness. Otherwise, the sauce is no different from regular pesto, and you can add it to the same dishes as basil pesto.

chapter: Sauces

Do you want something more high-calorie and nutritious, but don’t want to spend a long time at the stove? A salad of new potatoes and fried squid is definitely for you! Tasty, satisfying, easy to prepare - what more could you ask for?!

chapter: Squid salads

A burrito with chicken and vegetables is a good alternative to dinner or a hearty snack. You can choose the filling according to your taste. My version is baked chicken breast, pre-marinated in a ready-made taco spice mix, and sautéed vegetables. Ready

chapter: Burrito

The basis of this snack cake is Finnish flatbread LapinRilla Tortilla. They are not as thick as regular bread, but more like tortillas. Each layer is coated with cream cheese (for example, Philadelphia), alternately fried minced meat and St.

chapter: Sandwich cakes (snacks)

Halloumi is a traditional Cypriot white cheese. The cheese is made from a mixture of sheep and goat milk with the addition of dried mint. For this salad, the cheese is cut into pieces, rolled in egg and breadcrumbs, and fried until golden brown. Fried cheese off

chapter: Cheese salads

Cheese pie with herbs - a simple but delicious pie. The dough turns out crumbly, slightly salty due to the presence of grated Parmesan in the dough. I also added cheese to the filling, because it tastes great with fresh herbs and sour cream.

chapter: Cheese pies

The base of this salad is couscous, a grain that is delicious and nutritious. Combined with vegetables and herbs, seasoned with a mixture of lemon juice and vegetable oil, couscous is suitable for both lunch and dinner. Pay attention to the sequence of cooking lard

chapter: Couscous

A light spring salad, where both the color scheme and smells make you think that the dish is not only tasty, but also healthy. The salad perfectly combines chard, arugula and spinach, which are healthy in all respects, with aromatic strawberries and delicious mozzarella. And up to

chapter: Cheese salads

Gnocchi are potato dumplings. To prepare gnocchi, in addition to potatoes, you need a little flour (ratio approximately 3:1). The dough should be soft, elastic, and not stick to your hands or cutting board. Gnocchi can be eaten immediately, sprinkled with cheese, and

chapter: Gnocchi

On the Italian menu you can see a dish called Insalata di rucola - salad with arugula. This is the name of a salad in Italy, where the leaves of this spicy plant are used as one of the ingredients.

Arugula is a plant with a long history; the ancient Romans began to use it, and now in Mediterranean cuisine it is used as an additive in salads, pizza, risotto, and pasta. Instead of basil, it can be included in pesto sauce. With its pronounced aroma and sharp mustard-nut flavor, many dishes begin to sound new. Why did she so captivate the hearts and stomachs of gourmets?

In our country, no one knew about it for a long time. Today it is becoming a real symbol of usefulness; legends are literally written about it. Cultivated Russian dandelion, a close relative of the dandelion, is no longer considered a weed. Fashionable restaurants are required to serve arugula dishes - and all because no other salad has such a positive effect on metabolism as this plant with a pleasant slight bitterness and nutty note.

It becomes a real friend for girls losing weight, as it has low calorie content and contains almost only water. This storehouse of vitamin C and iodine is able to remove cholesterol and increase hemoglobin levels. And having experienced the tonic effect on the entire body as a whole, we can conclude: this plant is a real natural energy drink.

Arugula salad - food preparation

Arugula probably wouldn’t have found its way onto the menus of many countries if it weren’t so juicy and tasty. But you should eat dishes with its presence immediately after cooking, as it quickly releases juice. Like all salads, it is recommended to tear it by hand, but in many recipes its young shoots act as the base for the whole thing. Arugula goes well with many foods - vegetables, seafood, various cheeses and meats, which is why there are a lot of salads with its participation. As a rule, recipes call for miniature, handsome cherry tomatoes - but of course, they can be replaced with ordinary tomatoes from the dacha. The main thing is to decide on the filling - and here Mediterranean cuisine has many options.

Arugula salad - the best recipes

Recipe 1: Arugula salad with shrimp

A simple summer salad with shrimp and arugula can be a great alternative to a full dinner. What else is needed for complete happiness? Of course, a glass of white wine and fruit for dessert.

Ingredients: arugula (250 grams), shrimp (10 pcs.), cherry tomatoes (1 cup), olive oil, basil, chili pepper, parmesan (50 g), balsamic vinegar (1 tbsp.), ground black pepper.

Cooking method

Wash the baby tomatoes and cut them into halves. Wash and dry the arugula, peel the shrimp. Dressing: chop the pepper and mix with olive oil and spices, add finely chopped basil, put the shrimp in the resulting marinade for half an hour. We form the salad. Place the arugula in the center of the dish, distribute the tomatoes over the dish, pour over the filling, and place thinly shaved pieces of Parmesan cheese and shrimp strung on skewers on top. This is such an original dish, worthy of the most sophisticated restaurant.

Recipe 2: Arugula Salad with Tuna

The gold of the sea - tuna - tastes just as good as meat and does not lose its beneficial properties when canned. Combining it with arugula, we get a real energetic blow to the blues and poor health. And besides, it’s also very tasty!

Ingredients: canned tuna (2 cans), arugula (50 g), cucumber, tomatoes (2 pcs), pitted olives (1 can), a quarter of a lemon, olive oil,

Cooking method

Chop the tuna with a fork, cut the tomatoes and cucumbers into slices. Cut the olives in half, add arugula and lemon juice. Add oil and mix. Decorate with sesame seeds.

Recipe 3: Arugula and Avocado Salad

This is simply a super salad for a romantic dinner - it contains solid aphrodisiacs. The mustard flavor makes this salad not just tasty, but exquisitely delicious.

Ingredients: arugula, avocado, cherry tomatoes (250 g), lemon, olive oil, mustard, salt, pepper.

Cooking method

Mix olive oil with mustard and freshly squeezed lemon juice, add salt, black pepper and mix again. We cut the tomatoes and fill them with filling. Add chopped arugula.

Recipe 4: Arugula salad with quail eggs

Anyone who has tried quail eggs knows that they taste similar to chicken eggs, but they contain much more useful substances. Another plus is that they just beg to be added to the salad, small and neat, a real decoration for the salad. And if in any other salad cherry tomatoes are desirable, but not necessary, then with quail eggs we simply must use only cherry tomatoes. This composition of babies looks very elegant framed by arugula. A real mini salad with the aroma of Provençal rights - who can resist this temptation?

Ingredients: arugula, cherry tomatoes, quail eggs. Dressing: olive oil, a little balsamic vinegar, garlic, Provençal herbs.

Cooking method

Everything is very, very simple - tomatoes, quail eggs, arugula, a beautiful dish, dressing - our salad is ready. A little about the filling: the aroma of Provençal herbs should be barely noticeable, so add a small pinch. Combined with garlic and balsamic vinegar, our sauce melts into one whole and produces an amazing flavor.

Recipe 4: Salad with oranges and arugula

This very interesting salad has a combination of sweet fruit and bitter taste. It contains real life - sweet and bitter, in general, extremely diverse.

Ingredients: arugula (200 gr.), oranges (5 pcs.), olives. Dressing: shallots, fresh mint, Dijon mustard (2 teaspoons), olive oil, sugar (1 teaspoon) salt.

Cooking method

Tear the arugula into pieces. Peel the oranges and remove the white skin. We cut the pulp into pieces, collecting the juice separately, it will be useful for us in the filling. Finely chop the shallots, mix with chopped mint, lemon juice and mustard. Gradually pour in the oil, add sugar, salt and pepper. Mix half the sauce with oranges, pour the remaining filling on top. Place the olives and immediately onto the table.

RUCCOLA has firmly established itself as the most glamorous salad. In fact, arugula is nothing more than a party plant, a close relative of the dandelion. However, arugula deserves the love of the population: its bright, aromatic, tart, spicy-bitter-sour taste goes perfectly with other salads, fish, meat and seafood. Alas, we have only a couple of recipes with this wonderful salad traveling from menu to menu: arugula with shrimp and arugula with Parmesan. But this salad is an excellent airfield for the chef’s imagination. “Arugula makes a wonderful soup. Lightly fry arugula and white onion in olive oil, add to chicken broth, turn in a mixer, add cream, salt, pepper, butter. Can be served hot or cold, with garlic croutons.” Heat the arugula with garlic, olive oil, salt and pepper for two minutes in a frying pan: it is the perfect side dish. Arugula is rich in vitamin C, iodine and iron. It grows both in cultivated conditions and in the wild.
It has a rich, pungent taste. Mainly used in salads, and also as a vegetable addition to meat dishes and pastas. In coastal Slovenia (especially in Koper) it is also added to cheese cheburek. In Italy it is often used in making pizza; Usually arugula is added to it shortly before the end of cooking or immediately after. Also used as an ingredient in pesto in addition to (or replacing) basil. In the Caucasus, young shoots and leaves are eaten. The leaves are used as a seasoning for dishes in the form of salad, young shoots are eaten fresh, and the seeds are used to make mustard.

In Indian medicine, the seeds are used as an irritant and anti-blister agent; in folk medicine - for skin diseases, juice - for ulcers, freckles, hematomas, calluses, nasal polyps.

Salad "Gourmand"
Ingredients:
pear 1pc
soy cheese “Tofu” 100g
large grapes 80g
celery stalk 80g
whipped vegetable cream without sugar 60g
lemon juice 10g
salt 2g
arugula salad leaf 20g
cashew nut 30g
olive oil 20g
Balsamico vinegar 5g

Peel the pear and remove the seed nest. Cut the peeled pear and Tofu cheese into cubes. Cut the grapes into halves and remove the seeds. The celery stalk is cut into thin slices. Whip the cream into a thick foam with the addition of freshly squeezed lemon juice. Combine the prepared ingredients and season with whipped cream and lemon juice. Salt and lay out the salad in a heap. The salads are sprinkled around the mound with arugula leaves and cashew nuts. Sprinkle the lettuce leaves with a mixture of olive oil and Balsamico vinegar.

Noodles with tomatoes, arugula and cheese
250 g long noodles, 3 large fleshy tomatoes, 10 g arugula, 1 scarlet red onion, 250 g lightly salted cheese, salt, olive oil

Boil the noodles in salted water. When the noodles are ready, place them in a colander, let the water drain and season with 2 tbsp. olive oil.
While the noodles are cooking, prepare the sauce. Wash all vegetables. Cut the arugula into strips, the tomatoes into small cubes, and the onion into thin half rings. Cut the cheese into small cubes.
Heat a little olive oil in a frying pan, add onions and tomatoes, stir quickly and keep on the fire for literally 1-2 minutes so that the vegetables only slightly release their juice, add salt (if the tomatoes are sour, add a little sugar).
Mix vegetables with noodles, add arugula and feta cheese and serve immediately.

Arugula salad
Ingredients
150 grams arugula
5 pieces lightly salted salmon
9 pieces cherry tomatoes
1/2 handful dried cranberries
1/3 handful shelled pine nuts
2 tablespoons olive oil
salt to taste
1/2 tablespoons balsamic vinegar

Cut the arugula into pieces. Then cut the tomatoes into two parts and add to the arugula. Cut the salmon into strips and add cranberries.

Whisk the vinegar and olive oil until smooth, adding a little salt.

Pour the dressing into the salad, mix everything well and garnish with pine nuts.

Creamy pumpkin soup with pear and arugula
Ingredients:
500 gr. pumpkins
50 gr. leek
100 gr. potatoes
200 gr. pears
350 ml. vegetable broth
arugula
tomato
pumpkin seed oil
olive oil
salt
pepper

Preparation:

Sauté peeled pumpkin and leeks in olive oil. Add potatoes and pear. Add broth, salt and pepper, cook for 25-30 minutes.
Beat the soup with a blender. Pour into a plate, add tomato pieces, arugula and lightly drizzle with pumpkin oil.

Tea-seared tuna with arugula
What you need:
200 g tuna
2 tbsp. l. earl gray tea
2 handfuls fresh arugula
100 ml olive oil
1 tbsp. l. balsamic vinegar
2 tbsp. l. pine nuts

What to do:
Defrost the fish. Cut into 2 long bars, 1 piece each. per serving. Roll in tea on all sides and fry in a little olive oil for 30 seconds. On each side. The tuna should remain raw in the middle. Whisk the remaining oil with balsamic vinegar. Add nuts. Rinse the arugula and dry it. Top with sauce. Place on a plate. Carefully cut the tuna into slices and place on the arugula. Serve immediately.

RUCCOLA SALAD with veal tongue
salad:
arugula 50 g
cherry tomatoes 60g
quail eggs 5pcs

Language
veal tongue 100g
carrots 20g
onion 20g
leek 20g
dill, parsley (rhizome) 20g
spices (cloves, pepper, bay leaf) 0.5 g each
salt-3g
vegetable oil - 10g

Sauce (for 700g)
(per serving-15g)

Garlic-60g
ginger-60g
sugar-125g
soy sauce-200ml
red wine vinegar 200ml
mayonnaise 25 g

Sauce: Peel and finely chop the garlic and ginger. Place all ingredients (except mayonnaise!) for the sauce in a blender and puree into a homogeneous mass. Mix with mayonnaise before serving

Tongue: Dip your tongue in water with fried vegetables - carrots and onions. Make a vegetable bouquet from leek leaves, dill and parsley rhizomes with cloves, peppercorns and bay leaves. Bring to a boil, add salt and cook the tongue until tender. Cool the broth and strain. Clean your tongue and store it in broth. Before serving, warm the tongue slightly in the broth.

Salad: Sort out the arugula leaves, rinse and dry. Cut the cherry tomatoes in half. Boil the quail eggs (2 minutes after boiling). Cut the finished ones in half too. Boiled tongue into cubes. Gently mix the sauce and salad and set aside.

Salad with arugula and lemon
Ingredients:
Lemon 1 pc.
Olive oil 2 tbsp. l.
Salt 1/2 tsp.
Ground black pepper 1/4 tsp.
Arugula 450 g
Parmesan cheese 60 g
Cooking method:

In a small bowl, mix finely grated lemon zest and lemon juice with olive oil, salt and pepper. Whisk a little. Wash the arugula, remove the stems, and place the leaves in a large salad bowl. Using a coarse grater, grate thin slices of Parmesan cheese on top of the arugula. Mix with prepared lemon dressing.

Corn salad with arugula and bacon
Ingredients
4 pieces corn cobs
1 bunch arugula
4 pieces bacon
1/3 cup green onions
1 tablespoon wine vinegar
1 tablespoon olive oil
1/8 teaspoons cumin
1 pinch salt

Sweet corn tossed with peppery arugula, bacon, onion, cumin and wine vinegar balance the corn.

Cook corn directly in the husk. You can grill it to give it a smoky flavor, or boil it for about 15 minutes. Let it cool and peel it off. Using a sharp knife, cut off the corn kernels over a plate.

In a bowl, combine corn, chopped arugula, bacon and onion. In a separate bowl, whisk together oil, vinegar, salt, pepper and cumin.

Before serving, season the salad with this mixture. Taste and add vinegar if necessary. Corn salad with arugula and bacon is ready.

Salmon with mushrooms, leeks and arugula
Ingredients:
Mushrooms – 220 g
Leek – 1 pc.
Vegetable oil – 3 tbsp. l.
Salt, ground black pepper
Lemon – 1 pc.
Salmon fillet (about 200 g) – 4 pcs.
Arugula – 3 cups

Preheat the oven to 230 degrees. Cover a baking sheet with parchment.

Cut the mushrooms into 0.6 cm slices. Cut the leeks in half lengthwise and then cut into 0.3 cm slices. Mix mushrooms, leeks, olive oil, ½ tsp. salt and ¼ tsp. pepper

Grate the lemon zest on a fine grater. Separately, mix the zest with 1 tsp. salt and ¼ tsp. pepper

Place the salmon fillet on a baking sheet. Rub the fish with grated zest. Arrange the mushrooms and leeks in an even layer around the salmon.

Fry fish with mushrooms in the oven for 10-15 minutes. If the salmon is ready earlier than the rest of the food, transfer it to a plate and place the baking sheet in the oven for another 3-5 minutes.

Combine arugula leaves with fried mushrooms and leeks, sprinkle with lemon juice (about 1 tbsp) and stir. Salt, pepper and add lemon juice to taste. Divide into four servings. Place a piece of salmon on top.

Beef medallions with mushrooms and arugula
Ingredients:
Dried, canned tomatoes (halved) – 3 pcs.
Butter, softened – ¼ cup
Sherry vinegar – ¼ tsp.
Salt
Ground black pepper
Beef tenderloin (medallions about 1 cm thick) – 4 pcs. (350 g)
Olive oil – 1 tbsp. l.
Chopped shallots – 2 pcs.
Royal champignons (cut caps, 1 cm each) – 110 g
Arugula – 200 g (2 bunches)

Mix crushed dried tomatoes with 2 tbsp. l. butter and vinegar. Add 1-2 pinches of salt. Wrap in plastic wrap and form into a 5cm long cylinder. Place in the refrigerator (or freezer if time is short).

Salt and pepper the meat on both sides. Heat the olive oil well in a frying pan over high heat. Fry the medallions for 2 minutes on each side (“rare”) or longer until desired doneness is achieved. Transfer to a plate and cover with foil to keep the meat warm. Add 2 tbsp to the pan. l. butter. When it starts to foam, add the chopped onion and cook for 30 seconds. Add mushrooms and a pinch of salt. Cook, stirring, 2-3 minutes. Add arugula, stir. Cook just enough to soften the lettuce leaves a little. Place the mushrooms and arugula on two plates. On top are two medallions and a piece of chilled butter with tomatoes (this butter, by the way, is perfect for young lamb and fried chicken).

Salad with arugula and strawberries
Ingredients:
bunch of arugula
150 g strawberries;
200 g feta.

For refueling:
4-5 tbsp. l. olive oil;
2 tbsp. l. grape seed oil (can be omitted by increasing the amount of olive oil);
1 tsp. narsharaba (can be replaced with pomegranate juice or wine vinegar);
1 tsp. honey;
1 tsp. mustard;
1 tsp. dry basil.

Prepare the dressing, wash the salad, wait for the water to drain. Sprinkle most of the dressing over the leaves and mix gently. Place into serving bowls, crumble some feta on top, add sliced ​​strawberries, and serve with a fresh baguette.

Shrimp salad with avocado and raspberries
Products:
120 g arugula
500 g king prawns
500 g raspberries
2 avocados
juice of half a lemon
1 tbsp. spoon of balsamic vinegar
1 tbsp. spoon of Dijon mustard
4 tbsp. spoons of olive oil

Preparation:
Mix 250 grams of raspberries, mustard, and vinegar in a blender. Without stopping mixing, gradually pour in the olive oil.
Cut the avocado into large cubes and immediately pour in lemon juice.
Mix arugula, avocado and shrimp with dressing.
Just before serving, garnish the salad with the remaining raspberries.

Pizza with mozzarella and arugula
For 4 servings:
425 g flour
0.5 sticks of yeast
sugar
20 g dried tomatoes in oil
370g frozen chopped tomatoes
1 tbsp. spoon dog then
200 g tomatoes
200 g mozzarella cheese
basil sprigs
50 g arugula
Sift the flour and make a well in it. Crumble the yeast into it, add 1 pinch of sugar and add 50 ml of warm water. Cover and leave to rise for 20 minutes in a warm place. Cut dried tomatoes into cubes and with 2 tbsp. spoons of the oil in which they were stored, 100 ml of warm water, 0.5 teaspoons of salt, mix into the dough. Leave to rise for another 30 minutes. Mix chopped tomatoes with pesto. Divide the dough into four portions and roll out. Place on greased baking sheets and brush with sauce. Cut fresh tomatoes with mozzarella into slices. Place on pizza and leave to rise for 30 minutes. Preheat the OVEN to 200°. Bake pizza for 30 minutes. Garnish with basil and arugula.

Pesto sauce with arugula and cashews
We will need:
2 bunches arugula, peeled, leaves removed
80g cashew nuts, lightly toasted
50 g chopped parmesan
1-2 cloves of garlic
olive oil
salt and pepper
a pinch of crushed chili pepper
1 tsp Sahara

Preparation:
Italian sauces are divine in their simplicity and exquisite taste!

Combine all ingredients except olive oil in a mixer. Gradually add olive oil to the bowl. The pesto is ready. It can be used immediately with the gnocchi, or can be stored in the refrigerator for 3-5 days.

RUCOLA SALAD WITH CHICKEN LIVERS
What you need:
70-100 grams of mushrooms (champignons, oyster mushrooms), 200-250 grams of chicken livers, 3-4 tablespoons of olive oil, 1 teaspoon of mustard (preferably with grains), a bunch of arugula, 1 tablespoon of cognac, 1 tablespoon of white vinegar or red wine, freshly ground black pepper, sea salt.

Cooking method:
Wash and peel the mushrooms, cut them into slices. Heat 2 tablespoons of olive oil in a frying pan and fry the mushrooms, adding salt and pepper. After 2-3 minutes, add mustard and vinegar and stir. In a second frying pan, heat 1 tablespoon of olive oil and fry the livers. Fry them for no more than 2-3 minutes to ensure they remain soft and tender. Lightly salt and add cognac. Stir in livers and mushrooms. Place arugula leaves in a deep bowl, add half the mushrooms and livers, 1 tablespoon of olive oil, stir. Place the salad on plates, place a few livers and mushrooms on top, and pour over the dressing in which they were fried.

Warm potato and arugula salad
What else do you need:
arugula - 2 packs.
Boiled potatoes,
12 anchovies,
3 tbsp. spoons of capers,
For refueling:
juice of 1 lemon
1 fresh chili pepper
5 tbsp. spoons of olive oil
bunch of parsley
freshly ground black pepper

Cooking method:
Soak the anchovies in water for 10 minutes, then fillet them, lightly sprinkle with lemon juice and pepper.

Cut the finished boiled potatoes into quarters, heat them in butter in a frying pan or in the microwave, mix with capers, parsley, finely chopped chili pepper (without seeds), 1 tbsp. a spoonful of lemon juice and 4 tbsp. spoons of olive oil.

Dress lettuce leaves with 1 tbsp. spoon of olive oil and remaining lemon juice and mix with potatoes.
Place the salad in a deep dish and place the anchovy fillets on top.

Arugula and eggplant salad
Ingredients:

Arugula - 200 g
- Olive oil - 80 ml
- Eggplants - 400 g
- Pine nuts - 60 g
- Balsamic vinegar - 60 ml
- Cherry tomatoes - 200 g

Preparation:
Wash and dry the arugula first, otherwise the dressing will drain from it.
Cut the eggplant into slices and fry in olive oil. There shouldn't be a lot of oil, just a little bit.

Fry the nuts in a frying pan.

Place arugula, sprinkle with balsamic vinegar, top with eggplants, cherry tomatoes cut into 2 parts, pour a little olive oil and garnish with pine nuts.

Salad with arugula and tomatoes
What you need: arugula 250 g.
cherry tomatoes 10 pcs.
red onion 0.5 pcs.
garlic clove 1 pc.
parmesan 50 g.
slices of white bread 6 pcs.
olive oil 50 ml.
balsamic vinegar 1 tsp.
salt and pepper to taste
arugula salad

What to do:

Wash and dry the arugula. Wash the tomatoes and cut into 2 parts. Peel the onion and cut into half rings. Peel the garlic and cut into slices. Grate half the Parmesan cheese on a fine grater, thinly slice the remaining cheese.

Cut the bread into thin narrow pieces, drizzle with oil and sprinkle with grated Parmesan. Bake in an oven preheated to 200°C for 2-3 minutes, or grill.

Mix oil with vinegar, salt and pepper. Mix arugula, tomatoes, onion, garlic and Parmesan cheese in a bowl. Drizzle with dressing. Serve salad with croutons.

Risotto with arugula and bresaola, Italian cured beef ham
We will need:
risotto base
70 g butter
120 g chopped parmesan
125g arugula leaves, roughly chopped
100g bresaola, coarsely chopped
thyme
lavrushka

Preparation:
Prepare the risotto base. Remove it from the heat.
Add bay leaf, thyme, butter, bresaola, arugula and Parmesan. Mix well and cover with a lid. Let the rice absorb the flavors, this will take about 15 minutes.

Vegetarian tip: Sauté mushrooms instead of bresaola.

Risotto base recipe:
We will need:
1.1 liters chicken, vegetable or fish broth
80-90 g butter
1 large onion, finely chopped
2 cloves garlic, finely chopped
½ bunch fresh celery (leaves finely chopped)
400 g rice for risotto
2 glasses of dry white vermouth (such as a dry Martini Bianco) or dry white wine
salt, pepper to taste
120 g shredded Parmesan cheese

Preparation.
Risotto base is great for a large family with a variety of tastes. You can add fried vegetables, seafood, meat to the base, or you can leave it as is - for lovers of the classic, soft, juicy and viscous, like real Italian risotto.

1. Heat the broth. Heat olive oil and a little butter in a frying pan, add onion, garlic and celery to the hot pan and fry over low heat for 15 minutes. When the vegetables have softened, add the rice and turn up the heat.

2. The rice will begin to brown, so keep stirring constantly. After a few minutes the rice will become slightly translucent. Add vermouth or wine and continue stirring - an amazing aroma will fill your kitchen... Don't worry, the alcohol will evaporate, leaving behind aromatic, tasty rice.

3. Once the vermouth or wine has been absorbed, add some warm broth to the rice and add salt. Reduce the heat a little, let the rice now simmer over low heat, but in a fragrant broth. Continue to gradually add the broth in portions, stirring constantly, making sure that each portion of the broth has time to evaporate before the next is added. This will take about 15-20 minutes. Try the rice – is it ready? Continue adding broth until the rice has softened, leaving only the very core of each grain of rice firm. Taste to see if the risotto is salted enough. If not, add salt and pepper to taste. If the broth runs out before the rice is cooked, add hot water instead.

4. Remove from heat and add 70g butter and chopped Parmesan. Mix well. Place the pan on the heat and simmer for another couple of minutes. This is the most important moment in preparing the perfect risotto, since it is at this moment that the risotto becomes sticky and juicy - the way it should be!

Marinated cheese and arugula
300g brisket, 1 pack (100g) of marinated cheese in brine, 200g arugula, 100g cheese.

Cut the brisket and cheese into cubes, pour the brine from the cheese into a separate container, and add the cheese itself to the cheese and brisket. Tear the arugula and mix everything.
Dressing: feta cheese brine, vegetable oil, salt, pepper and seasonings to taste.
Before serving, drizzle with dressing and serve white bread croutons separately.

Tuna salad with arugula
Required Products:

Canned tuna in its own juice – one jar;
Pitted olives;
Arugula;
Sun-dried tomatoes;
Olive oil and balsamic vinegar.

How to prepare tuna salad with arugula:

It is necessary to wash the arugula and then dry it. Open the can of tuna and remove the fish from it. Place arugula on a nice platter, then place pieces of canned tuna on top of it. If you don't have sun-dried tomatoes, you can prepare them very quickly. To do this, wash the tomatoes and cut them into halves, generously sprinkle various spices on them and put them in the microwave. Sun-dried tomatoes are ready. Tomatoes prepared in this way do not last long, so it is preferable to eat them immediately. Place sun-dried tomatoes and olives on top of the tuna. Then the salad needs to be poured with oil and vinegar.

Penne with arugula and nut pesto sauce
Ingredients
1/2 tablespoon olive oil
2 cloves garlic
350 grams arugula
1/2 tablespoons crushed walnuts
3 tablespoons roasted walnuts
1/3 teaspoon nutmeg
1/2 tablespoon grated cheese
450 grams penne pasta
200 grams fresh green beans

In a small frying pan over moderate heat, cook the crushed garlic in oil for about 5 minutes.
Pour arugula, walnuts, ½ tbsp into a food processor. warm olive oil, fried garlic and grind everything into a thick paste.

Add nutmeg, salt, pepper. Stir in remaining butter and cheese. Taste the Pesto and add seasonings to taste.

Penne with arugula and nut pesto sauce is ready.