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Arugula salad with cherry tomatoes, Parmesan and meat

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Ingredients for 2 servings:

  • 1 bag of arugula or lamb’s lettuce
  • 1 cup cherry tomatoes
  • 20 g Parmesan, sliced
  • 4 tbsp oil
  • 1 roulade(s)
  • some cream of balsamic vinegar
  • some salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

Wash the lettuce and divide it between two plates (cut the arugula stems). Arrange the cherry tomatoes and shaved Parmesan cheese on top. Pat the roulade meat dry and place it on the contact grill. Grill for about 1.5 minutes. Sprinkle some salt and pepper on the lettuce (not too much). Drizzle the oil over the lettuce. Then cut the grilled meat into pieces and arrange it over the lettuce. Sprinkle more salt and pepper on top, and garnish with balsamic glaze.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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