Arugula, spinach, carrot and corn salad.
3 servings
15 minutes
This bright and fresh salad is a true ode to summer flavors and lightness. The base of the dish is crispy arugula and spinach, which add a slight bitterness and richness to the salad. Carrots sautéed with onions add sweetness and a delicate caramelized note, while juicy cherry tomatoes refresh the composition. A special ingredient here is mini corn, giving the dish a light crunch and a subtle sweet taste. This dish is perfect for a light dinner or as an addition to the main meal. European culinary traditions often use fresh vegetables with minimal cooking to preserve maximum vitamins and flavor nuances. The salad turns out elegant yet simple, and its rich palette of textures makes every forkful a delight.
1
Wash the greens, place them on a paper towel, and dry.
- Rocket (arugula): 1 bunch
- Spinach: 1 bunch
2
Cut the carrot into long thin strips and place it in a hot pan (I fried it in Wok Oil). Cut the onion in half (if the head is large, use only one half) and slice it into wedges. Add to the carrot and fry for about 5 minutes, stirring.
- Carrot: 1 piece
- Onion: 1 piece
3
Place greens in a salad bowl, cut cherry tomatoes in half, and add to the greens. Cut the corn (I used marinated Baby Corn) into small pieces and add to the salad.
- Rocket (arugula): 1 bunch
- Spinach: 1 bunch
- Cherry tomatoes: 5 piece
- Baby corn: 3 pieces
4
Top with fried carrots and onions. Enjoy your meal!
- Carrot: 1 piece
- Onion: 1 piece