14:37, 10 Jun 2024, author: Ermakova M.

Salad with arugula, cherry tomatoes and mussels

Name: Salad with arugula, cherry tomatoes and mussels
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: European
Ingredients: Mussels - 200 g; Cherry tomatoes - 120 g; Arugula - 50 g; Sweet pepper - 1 pc.; Red onion - 0.5 pcs.; Garlic - 2 cloves; Pesto - 2 tbsp.; Balsamic sauce - 1 tbsp.; Olive oil - 4 tbsp.; Seasoning - to taste; Salad - optional

The harmonious combination of sweet cherry tomatoes, bitter arugula and tender mussels in this salad is loved by literally everyone.

Photo source: https://ru.123rf.com/profile_nblxer

The salad is bright and festive. It will please both gourmets and lovers of light and hearty dishes. You can take fresh mussels, boiled or marinated. In my recipe, I used frozen boiled ones.

As for seasonings, I use a mixture of Provencal herbs and salt. If you have some lettuce with crispy leaves on hand, for example, romaine or iceberg, then I always add a couple of leaves for a pleasant crunch and juiciness. If you don’t have pesto, or you don’t like it, then make a simpler dressing: balsamic sauce and olive oil. If there is no sauce, replace it with balsamic vinegar and add a little salt and half a teaspoon of honey or a pinch of sugar for taste.

When using marinated mussels, you can skip the manipulations with lightly frying the mussels in Provencal herbs and garlic.

Salad with arugula, cherry tomatoes and mussels

Кухня: European, cалат, калории: 115, время приготовления: 00:30

Ингредиенты

Mussels - 200 g

Cherry tomatoes - 120 g

Arugula - 50 g

Sweet pepper - 1 pc.

Red onion - 0.5 pcs.

Garlic - 2 cloves

Pesto - 2 tbsp.

Balsamic sauce - 1 tbsp.

Olive oil - 4 tbsp.

Seasoning - to taste

Salad - optional

Рецепт

1. Wash the arugula well. Out of season, I always soak it a little - let it sit in salted water for about ten minutes to remove some of the nitrates.

2. Peel the pepper, remove the seeds, white partitions and chop coarsely.

3. Wash the cherry tomatoes and cut into halves. Cut the peeled red onion into thin rings.

4. Spray the frying pan with a little oil and fry the pepper a little. Three minutes is enough. It will become softer and more pleasant to the taste. I did it with fresh pepper, but it tastes better with lightly fried. Baked pepper is also great. Transfer to a plate to cool.

5. Pour a spoonful of olive oil into the same frying pan, add crushed garlic cloves and about half a teaspoon of Provencal herbs.

6. Put the mussels there and fry for a couple of minutes over low heat. Let them soak in the flavors of the herbs and garlic a little. Turn off and let them cool. If you put them on a plate, they will cool down in just a couple of minutes. Throw away the garlic afterwards or, if you like, chop it finely and add it to the dressing ingredients.

7. For the dressing, mix the pesto with the balsamic sauce and olive oil. If you don’t have balsamic sauce, use balsamic, wine or apple cider vinegar. I have homemade pesto sauce, which was made during the summer basil season, put into jars and frozen, so it darkens quite quickly. Fresh sauce will be a brighter green color.

8. Screw the lid on the jar and shake until smooth. The dressing for the salad with arugula, cherry tomatoes and mussels is ready.

9. Throw the arugula on paper towels and dry. Tear the salad with your hands or chop.

10. Then evenly distribute the mussels. I have a 200 gram package. Just 100 grams per serving is just right.

11. Pour the dressing evenly over the salad and arrange the red onion rings.

12. The salad with arugula, cherry tomatoes and mussels is ready. If you make it a little in advance, then you need to add salt and pour the dressing just before serving. Wrap it in cling film, put it in the refrigerator, and it will keep well throughout the day. Well, and just season it before serving. Enjoy!

10. Put the arugula and salad on a plate. Put the cherry tomatoes halves and fried peppers on the salad. Add a little salt on top.