Arugula and Strawberry Salad
4 servings
30 minutes
Arugula and strawberry salad is an elegant combination of fresh and refined ingredients that embodies the spirit of Italian cuisine. The vibrant greens of arugula, with their spicy nutty flavor, pair beautifully with the juicy sweetness of strawberries. Tender and slightly crunchy asparagus adds textural variety. A caramel sauce based on white balsamic vinegar gives the dish a sophisticated sweet-and-sour note. Pine nuts complete the composition, adding a light buttery touch and delicate crunch. This salad is an ideal choice for a spring or summer dinner, awakening the flavors of Mediterranean culinary traditions. It pairs wonderfully with white wine and highlights the freshness of seasonal produce. Each forkful of this salad offers a harmony of flavors and a sense of refined gastronomy.
1
Break off the hard part of the asparagus stem. Wash the asparagus and boil it in salted water for 15 minutes. First, add the white asparagus, and after 5 minutes of boiling, add the green asparagus. Remove the cooked asparagus from the water.
- White asparagus: 750 g
- Green asparagus: 750 g
2
Wash the strawberries, remove the stems, and cut them in half.
- Strawberry: 250 g
3
Wash the arugula and dry it with a paper towel.
- Arugula: 150 g
4
Prepare caramel. Pour 100 ml of water and white balsamic vinegar into a pan, add sugar, and cook while stirring until thickened. Add olive oil to the caramel, mix well, then add basil, and season with salt and pepper to taste.
- White balsamic vinegar: 100 ml
- Sugar: 100 g
- Olive oil: 2 tablespoons
- Basil leaves: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
5
Place arugula on plates, top with asparagus and strawberries. Drizzle the salad with caramel sauce and let it sit for 30 minutes.
- Arugula: 150 g
- White asparagus: 750 g
- Green asparagus: 750 g
- Strawberry: 250 g
- Olive oil: 2 tablespoons
6
Sprinkle the ready salad with pine nuts and add pepper.
- Pine nuts: 2 tablespoons
- Ground black pepper: to taste