Arugula and Parmesan Salad
Ingredients: (2 servings) Arugula – 1 small bowl Parmesan – 100 g Lemon juice – 1 and 1/2 tablespoons Quail eggs – 6 pieces Vinegar – 3 tablespoons Toasted bread – 2 slices Couscous – 5-6 tablespoons Hot water – 200-300 ml Butter – 25 g Oil – 1 tablespoon Sesame seeds – 1 teaspoon Hot pepper – 1 piece Basil pesto dressing: Sunflower seeds – 1 tablespoon Fresh basil – 7-8 leaves Olive oil – 30-50 ml Salt and pepper to taste
We start by preparing the arugula salad, a fresh and flavorful dish, ideal to be served as an appetizer or side dish. Take a large bowl and add washed and dried arugula. Drizzle it with lemon juice to add a note of acidity and intensify the flavors. This combination will not only make the salad tastier but will also keep the arugula crunchy.
The next step involves the bell pepper, which we will deseed and slice into thin rings. The bell pepper adds a splash of color and sweetness to our dish, and its crunchy texture will pleasantly contrast with the other ingredients.
In a mortar, add fresh basil, which will provide an unmistakable aroma, and sunflower seeds, which add a note of consistency. Using a pestle, crush them together, and gradually add olive oil, mixing until you achieve a smooth paste. This combination of basil and sunflower will form the base of a delicious pesto, which you will add to the bowl with arugula.
After adding pesto to the bowl, grate Parmesan over the ingredients in the bowl. This aged cheese will enrich the dish with an intense and savory flavor. Mix all the ingredients well, ensuring that the arugula is evenly coated.
For an extra texture, add sesame seeds on top, sprinkling them like fine rain. They will add crunch and a subtle nutty flavor. Taste the salad and, if necessary, season with salt and freshly ground pepper to balance the flavors.
In parallel, prepare the quail eggs. Put a pot of water and salt on the stove. Once the water begins to boil, reduce the heat and add the vinegar. Using a whisk, create a whirlpool in the water and crack the quail eggs in the middle of it. Let them cook for 1-2 minutes, depending on your preferences for yolk texture. After cooking, remove them with a slotted spoon and place them on a platter.
Next, prepare the couscous. Place it in a bowl and add hot water over it. Let it swell for about 3 minutes, then drain the excess water. In a pan, add a little butter, salt, and pepper, and sauté the couscous to give it a richer flavor.
Finally, serve the couscous alongside the poached eggs, together with the arugula salad. This combination of flavors and textures will surely be a delight. Enjoy your meal!
