Salad with arugula, poached egg and sun-dried tomatoes
4 servings
15 minutes
This salad with arugula, poached egg, and sun-dried tomatoes embodies the lightness and sophistication of Italian cuisine. Arugula's spicy, slightly bitter flavor pairs beautifully with delicate feta cheese, while sun-dried tomatoes add rich sunny notes. Lemon juice and olive oil enhance the freshness of the ingredients, and the poached egg gives the dish softness and a creamy texture. This salad is suitable for a light dinner or as an elegant appetizer to a main course. Historically, arugula has been used in Mediterranean cuisine since Ancient Rome, and sun-dried tomatoes became popular for their ability to preserve intense flavor. The finished salad delights with contrasts of textures and harmony of aromas, creating a small gastronomic journey to the heart of Italy.
1
Wash the arugula, let the water drain, and mix it with diced cheese.
- Rocket (arugula): 100 g
- Brynza cheese: 100 g
2
Dried tomatoes can be made at home. For this, cut the tomato into 8 pieces, remove the seeds and juice, leaving only the pulp. Place the tomato slices in a fireproof dish and put them in the oven at the lowest temperature for 2-2.5 hours.
- Tomatoes: 4 pieces
3
Place arugula with cheese and sun-dried tomatoes on a plate, season with pepper, and drizzle with lemon juice and olive oil.
- Rocket (arugula): 100 g
- Brynza cheese: 100 g
- Tomatoes: 4 pieces
- Olive oil: 60 ml
- Lemon juice: to taste
- Ground black pepper: to taste
4
It can be served with poached egg. Crack the egg into a bowl or cup, bring salted water to a boil, gently lower the egg into the water for about 20 seconds, and remove it with a slotted spoon.
- Chicken egg: 1 piece
