Delicious and light salad with arugula, shrimp and cherry tomatoes 🦐

Kitchen appliances and utensils:stove, deep salad bowl, cutting board, knife, tablespoon, bowl, 2 pans, grater, 2 flat spoons or forks for mixing the salad.

Ingredients

Step cooking

1. Pour the leaves of arugula into a deep salad bowl.
   
2. One pack of leaves of arugula and 9 cherry tomatoes are washed and dried. Cherry tomatoes are cut in half.
   
3. Pitted olives (14 pieces) are also cut in half.
   
4. Defrost shrimp (300 g). This is best done by placing a bowl of shrimp under a stream of cold water. Thawing at room temperature or in warm water, they can lose their taste. Put a pot of water (approximately 600-700 ml) on the fire and bring to a boil. When boiling shrimp, the water should be about 2 times larger in volume than the volume of the shrimp themselves. Salt the boiling water and put thawed shrimp there. Salt is taken in about 0.5 tablespoons. Since shrimps are boiled in a shell, the shell will not allow you to absorb excess salt. When the water begins to boil again and the shrimp turns bright red, turn off the heat. Small shrimps cook for about 2 minutes. After you turn off the stove, drain the hot water and fill the shrimp with cold water, otherwise they will continue to cook in hot water.
   
5. In cooled shrimp, remove the head and shell.
   
6. Pour water into the pan, bring it to a boil and salt a little. Gently lower 5 quail eggs into it. Let the water boil again and cook for about 5 minutes. When the eggs are ready, drain the water and fill the eggs with cold water. After cooling, we clean the quail eggs and cut them in half.
   
7. Cooking salad dressing. Pour 4 tablespoons of vegetable oil into a bowl. Add to them 1-2 tablespoons of the finished purchased lemon juice.
   
   If you do not have such juice, you can make lemon juice yourself. To do this, wash the lemon, scald it with boiling water and put it on the table, press it a little with your hands and swing it on the table. So the juice will be squeezed out better. Then we cut the lemon in half and squeeze out the required amount of juice without any adaptations, simply squeezing the lemon by hand.
8. Further in the bowl, where we prepare the dressing, add 1-2 teaspoons of sweet mustard. If you have not found such mustard, you can cook it yourself. It is made from mustard powder, sugar, salt, honey, vegetable oil and wine or apple vinegar. Initially, mustard powder is poured with water and stirred so that there are no lumps left. Then all other ingredients are added. If desired, you can add spicy herbs. Mustard made in this way must be left overnight for “ripening”.
   
9. Then, add salt to our bowl with dressing to taste. It is better to take freshly ground sea with herbs. Add freshly ground pepper mixture to taste.If there is no mixture of peppers, you can limit yourself to black.
   
10. Then put 1 teaspoon of dried basil and 1-2 teaspoons of the purchased salad mix.
    
11. Mix well with a spoon. Here we have ready salad dressing.
    
12. Add chopped cherry tomatoes, olives, chopped quail eggs to the leaves of arugula and season with salad dressing.
    
13. Mix everything gently from the bottom up with light movements. It is better to do this with two forks or special flat spoons.
    
14. Add peeled shrimp.
    
15. Hard cheese (50 g) grate. Sprinkle salad on top of them. Our salad is ready. Enjoy your meal!
    

Video recipe

This video shows how to make arugula salad.