Arugula Salad with Tomatoes and Quail Eggs

A bright, super-healthy salad for the holidays and everyday alike. It's my son's favorite, so I make it gladly.

Recipe author

Servings:

Tomatoes (medium)

Chicken eggs

Parmesan

150

Arugula

Lettuce

Olive oil

Vinegar

Salt

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 11 g

Fats 62 % 21 g

Carbohydrates 6 % 2 g

195 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 25 min

First, hard-cook the eggs, peel them, and cut into small cubes. If you're using quail eggs, halve them; with regular chicken eggs, cut each into about 8 pieces. Rinse the cherry tomatoes and halve them too — or, if you have medium tomatoes, cut them into small cubes. Grate the hard Parmesan on a fine grater. In a small bowl, whisk together the olive oil, vinegar, and salt to taste. Rinse the lettuce and tear it by hand, then toss it with the arugula. Add the tomatoes and pour over the dressing. To serve, spread the greens on a plate, scatter the eggs on top, and finish with the grated cheese. This salad goes with just about any meal — braised meat, fried fish, roast poultry, even plain potato pancakes. Your arugula and tomato salad is ready. Enjoy!