Arugula and Shrimp Salad
2 servings
20 minutes
Arugula and shrimp salad is the embodiment of Mediterranean elegance, lightness, and vibrant flavor. The peppery arugula harmonizes with juicy, aromatic shrimp sautéed in creamy olive oil to create a perfect combination. The dressing made from red wine and balsamic vinegar adds a subtle tanginess, while slices of Parmesan finish the composition with a refined salty note. This salad is not only delicious but also versatile: it’s perfect for a romantic dinner or a light summer lunch. Mediterranean cuisine is renowned for its simplicity and health benefits, and this salad is a bright testament to that. Experience freshness, sophistication, and gastronomic inspiration in every bite.
1
In a mixture of butter and olive oil, fry the shrimp for 1-2 minutes, add minced garlic as soon as the aroma appears, pour in the wine and evaporate it for 30 seconds, then remove from heat.
- Shrimp: 100 g
- Garlic: 2 cloves
- Olive oil: 70 ml
- Dry white wine: 30 ml
2
Mix red wine and balsamic vinegar with olive oil, pepper, and salt using a whisk. Combine arugula with the dressing.
- Red wine vinegar: 20 ml
- Balsamic vinegar: 20 ml
- Olive oil: 70 ml
- Salt: to taste
- Ground black pepper: to taste
- Wild rocket (arugula): 65 g
3
Place arugula on a plate, add shrimp on top, drizzle with wine sauce from the pan, garnish with slices of parmesan, and season with salt and pepper.
- Wild rocket (arugula): 65 g
- Shrimp: 100 g
- Parmesan (Parmigiano Reggiano): 40 g
- Salt: to taste
- Ground black pepper: to taste
