Arugula salad with shrimps and sesame oil
1 serving
15 minutes
Arugula salad with shrimp and sesame oil is the embodiment of elegance and flavor balance in Italian cuisine. Light, refined, and nutritious, it combines the peppery greens of arugula with juicy shrimp sautéed in aromatic garlic oil. The addition of sweet cherry tomatoes and tender mushrooms makes the dish multifaceted, while pine nuts add a sophisticated texture. Dressed with a sauce featuring notes of mustard, soy sauce, and vinegar, the salad becomes an ideal option for both a light dinner and festive gatherings. This gastronomic composition conveys the spirit of Mediterranean cuisine, offering delight in every bite.
1
Wash the salad and separate the tail.
- Rocket (arugula): 30 g
2
Clean the shrimp and make a cut along the back.
- King prawns: 30 g
3
Also rinse the cherries and remove the hard part.
- Cherry tomatoes: 15 g
4
Wash and clean the mushrooms.
- Button mushrooms: 10 g
5
Fry shrimp in butter, sesame, and olive oil with garlic. Once the shrimp is browned, add soy sauce.
- King prawns: 30 g
- Butter: 10 g
- Sesame oil: 3 ml
- Olive oil: 4 ml
- Garlic: 5 g
- Soy sauce: 3 ml
6
Add thinly sliced mushrooms, halved cherry tomatoes to the salad and dress with sauce.
- Button mushrooms: 10 g
- Cherry tomatoes: 15 g
7
Place the salad on a plate, top with shrimp, drizzle a little sauce from the pan, and sprinkle with nuts.
- Rocket (arugula): 30 g
- King prawns: 30 g
- Pine nuts: 5 g
8
For the roast beef sauce, mix in order: vinegar, mustard, oil, sugar, soy sauce, onion.
- Wine vinegar: 2 ml
- Dijon mustard: 2 g
- Olive oil: 4 ml
- Sugar: 2 g
- Soy sauce: 3 ml
- Onion: 2 g
