Share
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.
Tags
Did you like this recipe?
You may also like
Crackling in the pressure cooker
oriental fried rice
By
Caramelized pineapple cake
Crackling
By
