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Arugula Salad with Parma, Feta and Melon
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
30 min(s)
5 servings
Arícia Ridan
@aricia- Ingredients
- Recipe
- Arugula (soaked)2 unit(s)
- Melon1/2 unit(s)
- Sliced Parma Ham300 g
- Loaf of bread1/2 unit(s)
- Cherry tomato200 g
- feta cheese200 g
- Olive oil150 ml
- Sicilian lemon1 unit(s)
- Nuts100 g
- Sunflower Seed100 g
- Black pepper to taste
- Salt to taste
- Clean, dry and sort the arugula leaves
- Sanitize the melon and cherry tomatoes too
- Take half a package of bread, remove the crusts and cut the bread into cubes to make the croutons
- Pre heat the oven to 180°
- Place the rolls in a mold, drizzle with olive oil, a little salt and black pepper, mix and bake for 15 minutes.
- Put the nuts and sunflower seeds in the oven for 5 minutes to get crispy
- Reserve the crutons and nuts
- Cut the tomatoes in half and take long slices, as thin as you can make from the melon for assembling the dish.
- Take a zest of the Sicilian lemon peel and extract the juice
- Add the zest and juice with olive oil, salt and pepper, beat with a whisk to make a little sauce.
- Roughly chop the walnuts
- Crush the feta cheese
- Arrange the plates and make a mound of arugula on each one.
- Make melon flowers, place three on each plate and spread the tomatoes
- Spoon a spoonful of dressing onto each salad.
- Make two or three parma ham flowers on each plate.
- Finish with the croutons, feta cheese, chopped walnuts and sunflower seeds.
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